Step 1

Fill a large, high-walled skillet halfway with vegetable oil and heat over medium heat until the temperature reaches 350°F (180°C).

Step 2

Remove the caps from the mushrooms and reserve for another use, then slice the mushroom stems into ½-inch-thick rounds.

Step 3

In a medium bowl, whisk together the buckwheat flour, cornstarch, paprika, garlic powder, salt, pepper. Add the water and whisk until smooth. Whisk in the chili powder.

Step 4

Add the cornflakes to a separate medium bowl

Step 5

Dip the mushroom rounds in the batter to coat completely, then dredge in the crushed cornflakes until fully covered.

Step 6

Working in batches, fry the mushrooms in the hot oil until golden brown, 3–5 minutes per side. Transfer to a paper towel-lined plate to drain and sprinkle with salt.

Step 7

Serve warm with your favorite sauce for dipping.

Step 8

Enjoy!