Crisp-fried Morels is a modern British recipe for a classic starter or snack of halved morel mushrooms coated in seasoned flour that are shallow fried to cook. The full recipe is presented here and I hope you enjoy this classic British version of: Crisp-fried Morels.
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This is one of the truly classic ways of serving morel mushrooms and this is essentially the same recipe that I use for jalapeno chillies.
Ingredients:
115g fresh small to medium-sized morels
4 tbsp oil for frying (I usually use 2 tbsp rapeseed oil and 2 tbsp butter)
200g plain flour
1 tsp freshly-ground black pepper
1 tbsp onion powder (optional)
1 tsp garlic powder (optional)
2 tsp fine or milled salt
4 large Eggs
2 tbsp double cream
Method:
Wash the morels quickly or swish them in cold water to clean, then allow to drain on towels until needed. (Very clean morels may not need to be washed.)
Beat the eggs and cream in a bowl which needs to be large enough to accommodate the morels. Add the morels to the egg mixture and toss to coat. Allow them to sit in the egg mixture while you prepare the flour and get ready to cook.
Mix the flour, garlic powder, onion powder, pepper, and salt in a large bowl big enough that you can toss the morels around.
In the meantime, heat the oil and butter in a heavy-based frying pan (this needs to be large enough to hold the morels in a single layer).
Add the morels to the flour blend and toss them well to ensure they're properly coated. Remove them one by one, tapping them gently against a finger to remove any excess. Dip in the egg mixture then dip back in the flour to coat once again.
Tap off any excess flour then add the morels to the hot oil. Keep going in this manner until all the morels are coated. If you want a thicker coating then return the morels to the egg mixture and coast a second time with flour before frying.
Cook over medium high-heat until the morels are golden brown and crisp on both sides. If the coating soaks up to much oil and the pan gets dry, put some more oil in. Make sure to thoroughly cook your morels. They should take a good 8-10 minutes for a batch this size. Take your time and don't burn them.
When the morels are golden brown, remove them from the pan and drain on a dish or tray lined with kitchen paper. Season with a pinch of salt.
Allow the morels to cool for a couple minutes, then serve.
