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Funghi in pastella (Mushroom Fritters)

Funghi in pastella (Mushroom Fritters)

Total Time45 minutes

Ingredients

For the mushrooms:

  • 1 lb. mushrooms roughly chopped
  • 1 clove garlic minced
  • 1 handful of parsley chopped
  • Salt and pepper
  • Olive oil

For the batter:

  • 1 egg
  • 3/4 cup water
  • 1-1/2 cups flour
  • Salt and pepper

Optional:

  • A few spoonfuls of grated parmesan cheese

For deep frying:

  • Olive oil or a mixture of olive and canola oils

Instructions

  • Sauté the mushrooms in a bit of olive oil with the garlic and parsley, and seasoning lightly with salt and pepper, as if you were making funghi trifolati. (Be sparing with the oil.) Let cool.
  • Beat the egg and water together, and whisk in the flour little by little until you have a homogenous batter.
  • Add the mushrooms to the batter. Season the batter with a bit more salt and pepper—not too much as the mushrooms are already seasoned and, if using the grated cheese. As you add ingredients, fold everything together well with a spatula until the mushroom and batter mixture is quite uniform.
  • Now heat abundant oil in a pan, at least one inch (3 cm) deep. When the oil is hot (but not boiling) drop spoonfuls of the mushroom batter into abundant hot oil, keeping them well spaced. Deep fry until golden brown, proceeding in batches if need be, and transferring the fritters as they are done to a tray lined with paper towels or (my preference) a cooling rack placed over a baking sheet.
  • Serve your mushroom fritters hot, sprinkled with some additional salt if you like.