Mushroom Fritters

Appetizers | European cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Mushroom Fritters

Ingredients

Pickled Chanterelles - 8.8 oz
Onion - 1 piece
Garlic - 1 head
Olive Oil - 2 tablespoons
Salt - to taste
Spices - to taste
Chicken Egg - 1 piece
Wheat Flour - 1.8 oz
Herbs - to taste

Step by Step guide

Step 1

In a skillet, heat the olive oil and sauté the finely chopped onion. Without turning off the heat, add the minced garlic and herbs. Sauté until a light aroma appears. Then add the chopped mushrooms, reduce the heat to low, and cover the skillet. The mushrooms should release their juice.

Step 2

Remove the lid and cook everything over medium heat until the juice is absorbed back. Remove from heat and let it cool down. Add the well-beaten egg, salt, spices, and sprinkle in the flour. I used half rye flour, which turned out a bit unusual, but I liked the taste.

Step 3

The 'dough,' if you can call it that, should be very thick and easily scoopable with a spoon. Place small patties on a greased baking sheet and send the fritters to the oven. Bake at 180-392°F for about 10 minutes on each side.

Step 4

The dish is ready. It is best served immediately, as the fritters will lose their aroma and flavor over time. They pair well with yogurt and spinach or sour cream. From this amount of ingredients, I got 6 pieces.