Margaret Costa's Four Seasons Cookery Book by Margaret Costa

Author:Margaret Costa
Language: eng
Format: epub
Tags: COOKING / General
ISBN: 9781909166639
Publisher: Grub Street Publishing
Published: 2008-02-18T16:00:00+00:00

MUSHROOM FRITTERS

4 oz (115 g) plain flour; pinch of salt; 5 tablespoons (75 ml) lukewarm water;

2 tablespoons (30 ml) olive oil; 1 egg white;

8 oz (225 g) large button mushrooms; oil for frying.

Sift the flour and salt into a bowl. Make a well in the centre and pour in the water and the olive oil. Mix to a smooth batter. Let it stand for an hour or two if you can. Just before using, fold in a stiffly beaten egg white.

Cut the stalks level with the mushrooms. Dip the mushrooms in the fritter batter and fry them in very hot deep oil until puffed up and golden. Serve with quartered lemons, or a tartare sauce quickly made by adding finely chopped capers, parsley, chives, pickled gherkin and minced shallot to home-made mayonnaise.

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