Miso Mushroom Fritters (Gluten-Free)

These cheesy miso mushroom fritters are a delicious veggie filled snack or appetiser to prep for the week! They’re so tasty, gluten free and super easy to make.

Calling all my mushroom lovers! I’ve made us the best mushroom fritters EVER and I can’t wait to share them with you. These are cheesy miso mushroom fritters and oh my gosh they are everything.

I don’t know about you guys, but I’ve been craving all things savory lately. I always try to have some form of veggie prepped in my fridge, and I love these fritters because they change things up and stay fresh in the fridge all week. 

So technically mushrooms are a fungi and seem to be one of those foods people either love or hate. I really think that it’s all a matter of how they are seasoned and prepared. Kind of like olives and tofu! However, I feel like these fritters a good way to ease your palate into them. 

I absolutely love the umami flavour of miso. It works so well in so many dishes, both sweet and savoury. The intense salty flavour is right up my alley. Balanced out with ingredients like parmesan cheese, garlic and parley, miso is pretty much a flavour powerhouse come true. Mushrooms have a neutral, earthy flavour and therefore go so well together. Trust me, do yourself a favour and double the batch and freeze some for later!

Ingredients you’ll need:

These fritters are made with the simplest ingredients, and take only 10 minutes to prep. Here’s what you’ll need:

• Mushrooms: the star of the show! I like button mushrooms best in these. It forms the bulk of the fritters, and they provide a lovely flavour and spongy texture.
• Parmesan cheese: adds an absolutely delicious cheesy flavour. Pecorino or even a milder cheese like cheddar also works well. You can substitute a dairy-free version if needed.
• Eggs: 1 lightly beaten egg is needed to help bind the flour. 
• Buckwheat flour: I’m using gluten free buckwheat flour; however oat flour or wholemeal flour will work too.
• Fresh herbs: I used parsley but any fresh herb will work. Coriander and basil would be delicious too.
• Miso paste: a traditional Japanese seasoning that adds a delicious “umami” and salty flavour.
• Garlic: because nothing beats the combination of garlic + shrooms! I used freshly minced garlic but jarred garlic or garlic powder works too. 
• Almond milk: or use your favourite milk to help bind these together.

How to make these gluten-free mushroom fritters

These fritters could not be any easier! Everything gets mixed together in one bowl and cooked in a frying pan. 

• Slice mushrooms: If using whole mushrooms, start by thinly slicing them with a sharp knife. Otherwise use pre-sliced mushrooms to save time—just make sure they are thinly sliced!
• Wet ingredients: In a large bowl combine the egg, flour, cheese, garlic, miso paste and parsley. Make sure the miso dissolves in the batter.
• Mushrooms: Add the mushrooms and mix together really well. Break up the mushrooms with the spoon so they are not too chunky.

• Heat pan: Heat a large frying pan with lover a low to moderate heat and grease with olive oil. 

• Cook: I use a soup spoon to scoop out a heaped amount of the mixture and place in the frypan. You can cook a few at time as long as the edges do not touch.

• Flip: Cook a few minutes on each side and then serve on a plate.

Sauce options to serve with fritters

For me, I like to enjoy these on their own or with a dipping sauce. But you can also treat these fritters as an accompaniment to any meal. Here are some sauce options:

• Creamy tomato sauce: I love mixing tomato sauce (ketchup) with Greek yoghurt and tahini. It goes so well with potato fries and pretty much everything. 
• Hummus: I always have a container in my fridge and it’s so yummy spread over the fritters!
• Cashew cream or greek yoghurt sauce. So simple and so good. A dollop on top goes beautifully with these fritters! 

Storing and reheating leftovers 

These miso mushroom fritters are great to make for the week ahead. Here’s a few storage options. 

• Refrigerate: Place cooled fritters in an airtight container and store for up to 5 days in the fridge. 
• Freeze: Use a freezer safe container or snap lock bag and store for up to 2 months in the freezer. Just make sure to place baking paper between them if you stack them.
• To Reheat: Thaw the mushroom fritters either overnight in the fridge or on the counter for about 30 minutes. Then simply reheat in the microwave for about 20 sec. Or for a crisper texture, fry them in a dry frying pan for about a minute on each side.

Mushroom Nutrition 

Did you know mushrooms are one of the few non-fortified food sources of vitamin D? Exposing your mushrooms to sunlight for 15-120 minutes will help them produce more vitamin D2! more vitamin D2. Make sure to leave them gill (the stalk) side up.  

A few other recipes you may love:

Sweet Potato Quinoa Bites (Gluten-free + Vegan)

Pumpkin and Zucchini Fritters (Gluten-Free)

Mini Spinach and Feta Quiche

If you try this mushroom fritters recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.

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