Yield: 4 servings
|\N \N||For the mushroom topping|
|15 grams||Butter; ( 1/2oz)|
|1 small||Onion; finely sliced|
|1 \N||125 gram pac Hedgehog mushrooms; brushed and sliced|
|½ teaspoon||Lemon juice|
|\N \N||Salt and freshly ground black pepper|
|1 medium||Size egg|
|1 tablespoon||Double cream|
|3 tablespoons||Icing sugar|
|1 \N||Pinches salt|
|75 grams||Plain flour; (3oz)|
|2 \N||Navel oranges; cut into 1cm ( 1/2|
|\N \N||; inch) thick slices,|
|\N \N||; rind left on|
|1 tablespoon||Fresh parsley; finely chopped|
|\N \N||Oil for deep fat frying|
FOR THE FRITTER BATTER
Place the butter in a frying pan and over a moderate heat saute the onions for 1 minute or until softened, add the mushrooms and continue to saute until the mushrooms begin to go limp.
Add the lemon juice and sugar stir, then season with salt and pepper to taste. Keep warm.
Preheat a deep fat fryer to 190 C, 375 F.
To make the fritter batter, combine the egg, milk, cream, 2 tablespoons of water, sugar, a pinch of salt and the flour. Blend well with a whisk.
Dip the orange slices in the batter and place 2-3 slices into the deep fat fryer and fry for about 30 seconds or until golden brown. Drain on kitchen paper. Repeat the process until all slices have been fried.
To serve place 2 fritters on each plate, top with the mushroom mixture and serve immediately, sprinkled with parsley.
Converted by MC_Buster.
NOTES : A simple way to combine the flavour of zesty oranges and mushrooms.
Converted by MM_Buster v2.0l.