Ingredients with Measurements:
- 1 pound of mushrooms, sliced
- 1 cup of all-purpose flour
- 1 teaspoon of baking powder
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of onion powder
- 1/2 teaspoon of dried oregano
- 1/2 teaspoon of dried basil
- 1/2 teaspoon of paprika
- 1/2 cup of milk
- 1 egg
- Vegetable oil for frying
Special equipment needed:
- Deep fryer or large pot for frying
- Slotted spoon or spider strainer
- Paper towels
Step-by-step instructions:
1. In a large bowl, mix together the flour, baking powder, salt, black pepper, garlic powder, onion powder, oregano, basil, and paprika.
2. In a separate bowl, whisk together the milk and egg.
3. Add the sliced mushrooms to the milk and egg mixture, and stir until they are coated.
4. Heat the vegetable oil in a deep fryer or large pot to 375°F.
5. Using a slotted spoon or spider strainer, remove the mushrooms from the milk and egg mixture, and dredge them in the flour mixture until they are coated.
6. Shake off any excess flour, and carefully drop the mushrooms into the hot oil.
7. Fry the mushrooms for 2-3 minutes, or until they are golden brown and crispy.
8. Use a slotted spoon or spider strainer to remove the mushrooms from the oil, and place them on a paper towel-lined plate to drain any excess oil.
9. Serve the fried mushroom frittole hot, with your favorite dipping sauce.
- Time:
Preparation time: 10 minutes
- Cooking time: 2-3 minutes per batch
Temperature:
- Oil temperature: 375°F
Serving size:
- This recipe makes about 4 servings.
Nutritional information:
- Calories: 250
- Fat: 10g
- Carbohydrates: 32g
- Protein: 8g
Substitutions for ingredients:
- You can use any type of mushroom you like in this recipe.
- If you don't have all of the spices listed, you can use a pre-made Italian seasoning blend instead.
Variations:
- You can add grated Parmesan cheese to the flour mixture for extra flavor.
- You can also add a pinch of cayenne pepper for some heat.
Tips and tricks:
- Make sure the oil is hot enough before adding the mushrooms, or they will absorb too much oil and become greasy.
- Don't overcrowd the fryer or pot, or the mushrooms will stick together and not cook evenly.
- Serve the frittole immediately, as they will lose their crispiness if they sit for too long.
Storage instructions:
- Fried mushroom frittole are best served fresh, but you can store any leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- To reheat the frittole, place them on a baking sheet and bake in a preheated 350°F oven for 5-10 minutes, or until they are heated through and crispy again.
Presentation ideas:
- Serve the frittole on a platter with a variety of dipping sauces, such as marinara, ranch, or garlic aioli.
Garnishes:
- You can sprinkle some chopped fresh parsley or basil over the top of the frittole for a pop of color.
Pairings:
- Fried mushroom frittole pair well with a variety of dishes, such as pizza, pasta, or grilled meats.
Suggested side dishes:
- Serve the frittole with a side salad or some garlic bread for a complete meal.
Troubleshooting advice:
- If the frittole are not crispy enough, make sure the oil is hot enough before adding the mushrooms, and don't overcrowd the fryer or pot.
Food safety advice:
- Be careful when working with hot oil, and never leave it unattended.
- Make sure the mushrooms are cooked through before serving.
Food history:
- Frittole are a traditional Italian street food, typically made with leftover scraps of meat or vegetables that are fried in a batter.
Flavor profiles:
- The fried mushroom frittole are crispy on the outside and tender on the inside, with a savory and slightly spicy flavor from the herbs and spices.
Serving suggestions:
- Serve the frittole as an appetizer or snack, or as a side dish with your favorite Italian meal.
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Region: Italian