• Start by filling a high sided pot half full with vegetable oil. Place it on a burner set to medium-high. While it heats, tear or slice your mushrooms into small bite-sized pieces about ¼" x 1" and thinly slice green onion.
• In a mixing bowl, add all dry ingredients and whisk together well. Pour the cold water in and mix quickly and just until mixed. Add in sliced mushrooms and green onions (reserve a few green onions to garnish with) and stir to coat well.
• Once the oil is at 350'F or hot enough that a small bit of batter bubbles right away when dropped in, start cooking your mushroom fritters. Drop heaping tablespoon-sized portions in without dumping it on the previous fritter. Once there is a layer of fritters bubbling away in the oil, let them cook 3-5 minutes, flipping them halfway through.
• Once browned on all sides, gently scoop them out with a slotted spoon and place them on a wire cooling rack while you continue deep frying the remaining mushroom fritter batter. Once done, serve warm with extra scallions.

Lemon Aioli

• Mix together mayonnaise, lemon zest and juice and the minced garlic or hot sauce if using. Serve with the fritters. This makes enough for 1 tablespoon of dip per person.