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Kitchen confidential - mushroom and herb fritters recipe

Simply delicious for breakfast, lunch or dinner, these mushroom fritters are super easy to make.

I liked them so much the left overs were consumed cold, straight from the fridge.

There's much more than just great flavour lurking inside the smooth white exterior of a mushroom. The list of mushroom benefits is so long and impressive I could almost imagine it includes world peace. There's the ability to reduce the risk of certain cancers and cardiovascular disease, to improve immune function and protect people against dementia. More on the plus side for mushrooms - they provide 20 per cent of daily needs for B vitamins, they are packed with essential nutrients, full of powerful antioxidants, low in kilojoules, virtually fat free and super low GI.

I've written more about mushrooms here


Mushroom and herb fitters

 

 

Makes: 30
Cooking: 30 minutes

Ingredients


2 tbs olive oil

400g button mushrooms, sliced

11/3 cups self-raising flour, sifted

1 cup milk

2 eggs, lightly beaten

1 bunch chives, thinly sliced

1/3 cup flat leaf parsley leaves, finely chopped

extra light olive oil, for shallow frying

Tzatziki dip, to serve

Preparation


    Heat olive oil in a frying pan over high heat. Add mushrooms. Cook, stirring often for 6 minutes or until liquid has evaporated. Set aside to cool completely. Drain any excess moisture from the mushrooms and transfer to a bowl.

    Combine flour and salt and pepper in a large bowl. Whisk the milk and eggs in a jug with a fork until well combined. Pour into the flour mixture and stir gently until smooth. Add mushrooms, chives and parsley. Stir gently to combine.

    Add enough oil to a large non-stick frying pan to cover the base. Heat over medium heat until hot. Drop heaped spoonfulls of mixture into pan. Cook for 2-3 minutes or until bubbles appear on the top surface. Turn fritters over carefully and cook a further 2-3 minutes or until golden and cooked through. Transfer to a plate, cover cover with a clean tea-towel to keep warm while cooking the remaining fritters.
    Serve at room temperature topped with a dollop of tzatziki dip.

Note: Tzatziki dip is a yoghurt and cucumber dip found in the fridge section of the supermarket.

Want more mushroom recipes? Visit

Kerry Heaney


Disclaimer: Ed+bK was given the ingredients to make these fritters by the Mushroom Growers Association.



Comments

  1. Yum! wish the Mushroom Growers Association would give me mushrooms. my favourite veg that I eat every day.

    ReplyDelete
    Replies
    1. You are doing yourself a real favour eating mushrooms every day Mel. With all those health benefits you must be a superwoman!

      Delete
  2. I have to admit to a childhood prejudice against fritters after a sudden bought of stomach flu at the age of 11. I cooked this recipe tonight with home made tzatziki (based on a George Calombaris version I saw on Master Chef).

    I am completely cured of my bad feelings towards fritters now. Even when I was cooking them, I was still struggling but once I started eating I was completely won over.

    Great recipe Kerry!

    ReplyDelete
    Replies
    1. So glad you have overcome your bad feelings for fritters. A whole new world now awaits you. You'll have to try sweet corn fritters next - I have a great recipe that uses egg whites to make the fritters really light.

      Delete
    2. I am thinking whipped egg whites? Please share.

      Delete

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