Mushroom Fritters

posted by Terrytx 09-26-98 8:35 AM

Mushroom Fritters

Havarti-Pepper Dip:
1 (8oz)carton sour cream
3/4 cup shredded Havarti cheese
1 to 2 tbl cracked black pepper
1/8 tsp salt

1 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
1 beaten egg
2/3 cup milk
12 ounces button mushrooms, sloced -- (about 4-1/2 cups)
cooking oil for frying
green onion -- optional
1 recipe for dip

For dip:
Combine dip ingred. in blender or food processor. Cover and blend or process until smooth. Refrigerate until ready to use.

To make fritters:
In a med. bowl stir together flour, baking powder and salt.

In a small bowl combine egg and milk.

Pour milk mixture all at once into flour mixture; stir just until moistened. Fold in mushrooms.

In large saucepan or deep-fat fryer, heat 3-4" oil to 365 degrees. Carefully drop mushroom mixture by tablespoons into oil.

Fry a few fritters at a time, for 3-4 min. or until golden, turning once. Remove fritters using slotted spoon. Drain on paper towels.

* Garnish with green onions, if desired. Serve immediately with Dip.

NOTES : * If desired, fritters may be fried ahead of time, drained, wrapped, and refrigerated up to 2 days. To reheat, place on a baking sheet. Bake, uncovered, in a 375 degree oven about 10 min. or until hot and crisp.

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