Yield: 12 servings
Measure | Ingredient |
---|---|
1 cup | Biscuit mix |
1 cup | Mushrooms, fresh, chopped |
1 tablespoon | Onion, green, slice |
1 tablespoon | Pimiento |
¼ teaspoon | Salt |
¼ teaspoon | Celery seed |
1 \N | Egg yolk, beaten |
¼ cup | Sour cream |
1 \N | Egg white |
\N \N | Oil |
In mixing bowl combine biscuit mix, mushrooms, onion, pimiento, salt, and celery seed. Mix together egg yolk and sour cream; stir into dry ingredients just till moistened. Beat egg white to stiff peaks.
Gently fold beaten egg white into mushroom mixture. In heavy saucepan or electric deep-fat fryer heat oil to 375. Drop batter by tablespoon into hot oil. Fry about 2 minutes or till golden brown, turning once. Transfer to rack to drain. Serve hot.