Preparation info

  • Difficulty

    Easy

  • 1 to 2 dozen

    fritters, depending on size of mushrooms

Appears in

Ingredients

  • pounds mushrooms
  • 2 tablespoons lemon juice
  • Salt and pepper
  • 2 tablespoons plus ¾ cup flour
  • 2 eggs, separated
  • 2 tablespoons vegetable oil
  • 1 cup milk
  • 1 cup lard for frying

Method

  1. Remove stems of mushrooms. Wipe mushrooms with a damp cloth. Do not wash them!
  2. Bring 1 quart water with the lemon juice to a boil. Cook mushrooms in it for 2 minutes. Drain mushrooms and wipe them with a clean cloth. (Discard cooking liquid.)
  3. Sprinkle mushrooms with salt and pepper, then dip them into 2 tablespoons flour.
  4. Make a thick pancake batter with egg yolks, vegetable oil, milk and ¾ cup flour. Whip egg whites stiff. With a rubber spatula, very carefully fold whites into the batter.
  5. Dip mushrooms into batter and fry in hot lard. Remove them with a slotted spoon.

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