Ingredients\n2 bunches Oyster Mushrooms, separated into small clusters\n1 cup non-dairy milk\n1 tbsp lemon juice or apple cider vinegar\n2 cups AP flour\n1\/2 tsp of paprika\n1\/2 tsp of garlic powder\nSalt + Pepper\nVegetable Oil\nFabalish Buffalo Dip\nScallions + Celery Leaves, to garnish\n\n\n \nInstructions\n1.Heat a large dutch oven with 2 inches of vegetable oil; it’s ready to go when a thermometer reads 350-365° (or when a popcorn kernels pops in the oil!) Alternatively, bust out your air frier! \n\n2.Add the lemon juice or vinegar to the milk and whisk to make vegan buttermilk; let stand 5-10 minutes\n3. Season the flour with salt, pepper, paprika and garlic powder\n4. Line a baking sheet with paper towel and set aside near the pot\n5. Dip each oyster mushroom into the buttermilk then dredge in flour, shaking off any excess\n6. Dip it back in the buttermilk and dredge in flour again; shake off excess flour\n7. Carefully place the mushroom into the oil; make sure not to overcrowd the pot\n8. Fry until the mushrooms are golden brown and crispy; remove from the oil and place on the baking sheet\n9. Stack ‘em on a plate, drizzle Fabalish Buffalo Dip all over and sprinkle with scallions and celery leaves\n\nThere's a few jars of buffalo sauce left, grab them here!