Here we are at the beginning of another week. We’re tying to keep it slow going and relaxing this summer, but somehow the calendar always seems to fill up. I’m not complaining though. Although we always seem to be a bit busier that I’d like, I’m thankful that we’re moving forward with our dreams and goals and are busy with happy, productive, good things.
I mentioned going Morel mushroom hunting with my friend Nancy back in THIS POST…and I meant to share the above recipe with you while Morels were still in season. This little invention of mine turned out sooooo good! We ended up having a bunch left over, so of course we were running to our neighbors’ houses with plates of these hot fritters to share. File this recipe away for when you are lucky enough to have a big morel harvest of your own.
approximately 1 lb. ***prepared, fresh morel mushrooms
1 cup all-purpose flour
1/3 cup fresh oregano leaves, chopped fine
3 Tablespoons cornmeal
2 teaspoons sea salt
1 teaspoon freshly ground pepper
1 teaspoon onion powder
1 teaspoon garlic powder
dash of cayenne pepper
3 large eggs
5 Tablespoons milk
peanut oil for frying (peanut oil won’t smoke when it gets hot)
Sriracha hot sauce, fresh oregano sprigs and lemon wedges for garnish
*** to prepare Morel mushrooms for eating: Gently wash off excess dirt and debris from mushrooms. Place mushrooms in a large soup pot or canning pot and immerse them in salt water. Allow them to soak for one hour. Remove mushrooms from salt water, rinse and gently blot dry with flour sack towels or paper towels. Lay them side by side on large baking sheets lined with paper towels. Do this preparation process just prior to serving. Try to eat, prepare and cook your morels the same day that you pick them for maximum flavor and freshness. If you can’t eat them the same day, store them in a brown paper bag in your refrigerator for up to three days.
to make the fritters:
Heat an inch or two of peanut oil in a large, deep, heavy-bottomed skillet. (optimum temperature 350-360 degrees F.) Make sure you have at least two inches of headspace in your skillet to allow for bubbling oil.
Combine flour, chopped oregano, cornmeal, salt, pepper, onion powder, garlic powder and cayenne in a large mixing bowl. Mix well with a wire whisk.
In a separate bowl, combine the eggs and milk. Whisk well with a wire whisk.
Dredge the prepared, blotted mushrooms first in flour mixture, then in egg mixture and again in flour. Fry in the hot oil, until each side is golden brown. Remove to a big platter or individual serving plates. Serve with the Sriracha (or your favorite hot sauce,) fresh oregano and lemon wedges if desired.