Phoenix Fritters
Yet another name for our multifaceted Pleurotus is phoenix. These fritters make a nice
hors d'oeuvre because they aren't messy to eat. They can be enjoyed alone or with an
accompanying sauce, such as a mustard mayonnaise.
Ingredients:
- 1 quart corn oil, for frying
- 18 large whole oyster mushrooms
- 1 egg
- 1/3 cup half-and-half
- ½ teaspoon salt
- 1 teaspoon soy sauce
- ½ cup all-purpose flour
- dash of cayenne pepper
Preparation:
Place chipotle peppers in a blender with the liquid in the can and blend until smooth.
Heat the corn oil in a 4-quart saucepan to 400° F. Clean the mushrooms of dirt. Combine
the egg, half-and-half, salt, soy sauce, flour, and cayenne pepper and whip with a whisk
until smooth.
In small batches, submerge the mushrooms in the batter but keep them separated. Place
mushrooms in hot oil 2 to 3 at a time, keeping them well separated, and fry until golden
brown, about 30 seconds. Remove from oil and set on a paper towel to drain. Serve
immediately.
Serves 4
Suggested wine: Guenoc Meritage White |