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Fritter on rectangle plate. cooked mushrooms and coriander leaves on top of fritters for decoration. Creamy tomato sauce on the side.

Miso Mushroom Fritters (Gluten-Free)

  • Author: Caitlin Rule
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 12 fritters 1x
  • Category: Appetizer
  • Method: Stovetop + Bake
  • Cuisine: Australian


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.


  • 1 large egg
  • 1/2 cup (50g) parmesan cheese*
  • 2 teaspoons white miso paste
  • 2 teaspoons minced garlic
  • ½ cup (75g) buckwheat flour*
  • 2 tablespoons chopped parsley
  • ¾ cup almond milk or milk of choice
  • 350g (12.5oz) button mushrooms, thinly sliced into small pieces


  1. In a large bowl combine the egg, flour, cheese, garlic, miso paste and parsley. Make sure the miso dissolves in the batter. 
  2. Add the mushrooms and mix together really well. Break up the mushrooms with the spoon so they are not too chunky.
  3. Heat a large frying pan over a low to moderate heat and grease with olive oil. (I use olive oil spray).
  4. Add a heaped scoop of the mixture (approximately 2 tablespoons) and drop in the frying pan. Flatten slightly with a fork/ spatula.
  5. Cook the fritters for about 3-4 minutes on each side.
  6. Serve with your favourite sauce and enjoy!


  • Can sub oat flour, wholemeal spelt flour if preferred.
  • Sub non-dairy cheese if needed.