Ingredients
4
4 servings
- •20 large fresh morel mushrooms
- •1.5 cups milk
- •1 large egg
- •0.5 cup all-purpose flour
- •0.5 cup Italian cracker crumbs
- •1 teaspoon paprika
- •0.5 teaspoon ground black pepper
- •0.25 teaspoon cayenne pepper, or more to taste
- •0.25 teaspoon dried oregano
- •0.125 teaspoon dried thyme
- •0.125 teaspoon ground cumin
- •1 quart vegetable oil for frying, or as needed
Instructions
- Place morels into a large bowl of warm, salted water and let soak for 30 minutes. Drain and blot dry with paper towels.
- Whisk milk and egg together in a small bowl. Combine flour, cracker crumbs, paprika, black pepper, cayenne pepper, oregano, thyme, and cumin in a large resealable plastic bag.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- While the oil is heating, dip mushrooms, a few at a time, into milk mixture. Toss in breading mixture until coated; shake off excess.
- Working in batches, fry breaded mushrooms in the hot oil until dark brown and crispy, 2 to 3 minutes per side. Drain on paper towels.
Nutritional Facts
Per 4 servings
- Calories: 296
- Carbohydrate: 33g
- Fat: 15g
- Fiber: 2g
- Protein: 10g
- Sugar: 6g
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