Mushroom Fritters

Ingredients

• 1 pound Mushrooms (For the forcemeat)
• 2 tablespoons Butter (For the forcemeat)
• 0.25 small Onion (Finely chopped, for the forcemeat)
• 0.25 cup Breadcrumbs (For the forcemeat)
• 1 Egg (For the forcemeat)
• 0.25 teaspoon Salt (For the forcemeat)
• 0.125 teaspoon Black pepper (For the forcemeat)
• 0.25 cup All-purpose flour (For dredging)
• 1 batch Batter (See Batter recipe below)
• 4 cups Vegetable oil (For deep frying)
• 0.25 cup Fresh parsley (For garnish, optional)

Instructions

1. 1Clean and finely chop the mushrooms. Melt the butter in a pan over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the chopped mushrooms and cook until they release their moisture and soften, about 8-10 minutes. Remove from heat and stir in the breadcrumbs, egg, salt, and pepper. Mix well. Transfer the mixture to a dish and spread it to about 1/4 inch thickness. Let it cool completely, then refrigerate until firm, about 30 minutes.
2. 2To make the batter: In a bowl, whisk together 1 cup all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon salt, and 1 cup milk until smooth. Let the batter rest for 15 minutes before using.
3. 3Once the mushroom forcemeat is firm, cut out small rounds using a small cookie cutter or knife, about the size of a penny. Lightly flour the rounds to ensure they are dry on the outside.
4. 4Heat the vegetable oil in a saucepan or deep fryer to 350°F (175°C). Place a frying basket in the saucepan. Dip the floured mushroom rounds into the batter, ensuring they are fully coated. Carefully drop the batter-coated rounds into the hot oil, a few at a time. Fry until golden brown and crispy, about 2-3 minutes per side. Use the frying basket to lift the fritters out of the oil and place them on a cloth-lined plate to drain.
5. 5Break off any excess batter from the fritters. Serve the mushroom fritters hot on a neatly folded napkin on a dish, garnished with fried parsley, if desired.