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Fritters, Mushroom I (P, TNT)
Source: Lisa Lepsy
Serves: 6

1 cup all-purpose flour
1 12 oz. bottle of beer
1-1/2 teaspoons salt
1/4 teaspoon black pepper
1 teaspoon paprika
1 pound mushrooms
Fresh lemon juice (just a squeeze)
4 cups oil for frying

Prepare batter by blending all but mushrooms, salt, and lemon until smooth. Wipe mushrooms clean with a mushroom brush or moistened paper towel (mushrooms will get full of water if they are washed in the sink, making for a watery dish - therefore the need for the wiping).

Sprinkle mushrooms with a little lemon juice and salt. Heat oil to 360°F. Dip a mushroom in the batter and drop into hot oil.

Repeat with remaining, cooking until golden. Keep mushrooms that are already cooked on a sheet lined with absorbent paper in a low oven. Serve.

Poster's Notes: I also do zucchini slices this way and serve with fresh ranch dip.

Posted by Nancy Berry

Nutritional Info Per Serving: N/A