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Title: Lisas Mushroom Fritters
Categories: Appetizer Side Vegetable
Yield: 6 Servings
| For batter | ||
| 1 | c | All-purpose flour |
| 1 | 12 oz can of beer | |
| 1 1/2 | ts | Salt |
| 1/4 | ts | Black pepper |
| 1 | ts | Paprika |
| 1 | lb | Mushrooms |
| Lemon juice | ||
| Salt | ||
| 4 | c | Oil for frying |
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.
Posted to MM-Recipes Digest V4 #5 by Lisa Clarke Recipe by: Lisa Lepsy -Original
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