Begin by preparing your space and setting out your necessary tools - I’ve found that particularly with fried foods that cook quickly, having everything you might need to grab fast at hand makes for a much better cooking experience and you’re less likely to burn yourself or your dinner.

In a large mixing bowl, combine the flour and spices thoroughly to ensure a uniform blend, which is crucial for consistent flavor throughout the batter.

In a separate mixing bowl, combine ⅓ cup of the flour mixture with ¾ cup of water and two eggs. Whisk diligently until a smooth, lump-free batter is achieved, (this helps make sure you’ll get an even coating during the battering process.)

Moving on to the mushrooms: immerse each mushroom first into the wet batter, and then into the flour mixture. You have to do a second round of dipping in both the batter and flour mixture to get a robust, crisp exterior when you fry it.

Heat oil in a deep-frying pan or pot over high heat, keeping a close eye on the temperature to prevent burning. Carefully lower the mushrooms into the hot oil one at a time, in batches, to avoid overcrowding and ensure even cooking. Fry until a uniform golden brown is achieved on all sides.

When you get to the desired color and crispness, remove the mushrooms and place them on a tray lined with paper towels to absorb any excess oil. Transfer them to a cooling rack to preserve the crispness while you continue with the remaining batches. Serve as desired, either with a dipping sauce of your choice or incorporated into a savory vegan "chicken" sandwich. Bon appétit!