Parasol Fritters is a traditional British recipe for a classic herb and flour fritter incorporating wild parasol mushrooms. The full recipe is presented here and I hope you enjoy this classic British version of: Parasol Fritters.
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Ingredients:
4 large, open capped, Parasol Mushrooms
50g plain flour
1 egg
125ml milk
pinch of salt
1 tsp mixed fresh herbs, chopped
black pepper, to taste
2 tbsp butter, melted
oil for deep frying
Method:
Wipe the mushrooms clean, remove the stems then cut into quarters and set aside.
Beat the egg and milk together until smooth then add the flour and beat to a smooth paste. Season and add the butter and black pepper.
Dust the mushrooms with flour then dip in the batter and immediately deep fry in hot oil (at least 180°C) cook until nicely browned then drain on kitchen paper and serve.
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