Lisas mushroom fritters
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ---For Batter--- | ||
| 1 | cup | All-purpose flour |
| 1 | 12 oz can of beer | |
| 1½ | teaspoon | Salt |
| ¼ | teaspoon | Black pepper |
| 1 | teaspoon | Paprika |
| 1 | pounds | Mushrooms |
| Lemon juice | ||
| Salt | ||
| 4 | cups | Oil for frying |
Directions
Prepare batter by blending all but mushrooms, salt, and lemon till smooth.
Wipe mushrooms clean with a mushroom brush or moistened paper towel.
(mushrooms will sponge full of water if they are washed in the sink, making for a watery dish.The soil they are grown in is sterile, so a little dirt won't hurt.) Sprinkle mushrooms with a little lemon juice and salt. Heat oil to 360F. Dip a mushroom in the batter and drop into hot oil. Repeat with remaining, cooking till golden. Keep mushrooms that are already cooked on a sheet lined with absorbent papaer in a low oven. Serve. I also do zuchinni slices this way and serve with fresh ranch dip.
Recipe by: Lisa Lepsy -Original Posted to MC-Recipe Digest V1 #740 by Babygoil@... on Aug 13, 1997