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Vegan Buttermilk Air-Fried Oysters

Prep: 5 min
Cook: 20 min
Total: 25 min

Ingredients for 4 servings

  • 4 cups oyster mushrooms, pulled into pieces
  • Buttermilk
    • 1 1/2 cups oat milk (or your choice of plant-based milk; I prefer oat because it’s slightly thicker)
    • 1 tablespoon apple cider vinegar (or white vinegar or lemon juice)
    • 1 tablespoon The Fit Cook Southern Creole blend (OR a low-sodium cajun blend)
  • Flour
  • spray avocado oil (or coconut oil or grapeseed oil)

Steps

Step 1

Set air fryer to 400F.

Step 2

Wash, rinse and dry the oyster pieces.

Step 3

In a bowl, mix together the ingredients for the “buttermilk.” In a separate large bowl, mix together the ingredients for the dry ingredients.

Step 4

PRO-TIP:marinate the oysters in the buttermilk for 10 – 15 minutes. This will help them become more moist and help the flour to stick to the oyster better. After marinating, gently shake the oysters free from the buttermilk and place on a plate.

Step 5

Dip each oyster in the buttermilk bowl, then the flour bowl, then the buttermilk bowl AGAIN, and then the flour bowl AGAIN, and then onto the air-fryer basket. Repeat.

Step 6

Once all the oysters are in the basket, generously spray them with avocado oil (or grapeseed, coconut or any other high smoke point oil).

Step 7

Cook them in increments of 5 minutes for 15 minutes.  Every 5 minutes, I either flip them over AND/OR lightly spray any pieces that still have “white” flour to ensure they are frying in the basket.  Repeat if you have to do this in batches.

Step 8

Enjoy fresh out of the air fryer with some flaked sea salt and your choice of plant based dipping sauce. I mixed plain almond yogurt with garlic powder, onion powder, lemon and chives for a super delicious treat!