Prepare Mushrooms: Gently clean the oyster mushrooms with a damp paper towel to remove any debris. This should take about 2 minutes.

Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour with paprika, garlic powder, onion powder, turmeric, cayenne pepper, salt, and cracked black pepper. Whisk thoroughly to ensure even distribution of spices. This step takes approximately 3 minutes.

Create Batter: In a separate bowl, mix ⅔ cup of the seasoned flour with 1½ cups of water. Whisk until the batter is smooth and free of lumps, which should take around 2 minutes.

Batter the Mushrooms: Dip each oyster mushroom first into the wet batter, allowing any excess to drip off, then coat them evenly with the dry flour mixture. For extra crispiness, repeat the process by dipping them back into the batter and then again into the dry mixture. This double coating ensures a crunchy texture and should take about 5 minutes.

Heat Oil: Pour vegetable oil into a deep pot, filling it halfway. Heat the oil over medium-high heat until it reaches 350°F (175°C). Use an instant-read thermometer to check the temperature, which takes about 5 minutes.

Fry Mushrooms: Carefully place the coated mushrooms into the hot oil in small batches to avoid overcrowding. Fry each batch for 3-4 minutes or until they turn golden brown on all sides. Optionally, you can turn them halfway through frying for even crispiness.

Drain and Cool: Remove the fried mushrooms using a slotted spoon and place them on paper towels to drain excess oil. Transfer them to a cooling rack to maintain their crispiness. Let them rest for about 5 minutes before serving.

Serve and Enjoy: Pair the crispy mushroom bites with your favorite dipping sauces like creamy BBQ or spicy Sriracha. For an optional touch, serve them in a vegan sandwich with fresh veggies and vegan mayo. This final step takes around 3 minutes.