• Wash and dry the mushrooms. Cut them into 4 depending on the size of them If they are small you can cut them in half. Keep them aside.

To make the batter

• Mix all the dry ingredients in a big bowl using a whisk or a fork.
• Add water a little at a time, using a whisk, mix until you get a nice batter consistency. It should not be too thick nor too thin. The batter should be able to coat the mushrooms.
• Add mushrooms to the batter and mix until all the mushrooms are coated evenly with the batter.

To deep-fry:

• Heat oil in a cast-iron pan. When the oil is hot, drop the mushrooms into the hot oil. It should sizzle as soon as it goes in. Fry the mushrooms on both sides till crispy. This should take about 6 minutes or so.
• Take them out and drain them on a paper towel. Fry them in batches without overcrowding the pan.
• Serve hot with Sriracha or Tomato Ketchup.

To Air-Fry

• Line air-fryer basket with foil or parchment paper.
• Brush the foil or paper with oil. Drizzle about 2 tablespoons of oil on the battered mushrooms. Mix well.
• Using tongs, put the mushrooms into the Air-Fryer basket leaving space in between each one.
• Close the basket and switch on your Air Fryer to 400° for 10 minutes.
• Turn the mushrooms once in between.
• After 10 minutes, take them out of the Air-Fryer and enjoy!