Mushroom fritters

Ingredients

• 300 g button mushrooms, for the filling
• 1 tablespoon lemon juice, for the filling
• 40 g vegan butter, for the filling
• 2 tablespoons flour, for dusting
• 170 g flour, for the batter
• About 200 ml lukewarm water, for the batter
• Sunflower oil for frying
• Salt to taste
• Black pepper to taste

Missing an ingredient?

• What to use instead of sunflower oil
• What to use instead of all-purpose flour
• What to use instead of lemon
• What to use instead of vegan butter
• What to use instead of black pepper

Instructions

1. For the mushroom filling, clean the mushrooms, sprinkle them with the lemon juice so they don't darken and chop them finely. Fry them in the vegan butter over medium heat for about 10 minutes, until tender and they've released their liquid. Season them and blend them while hot into a paste. Hot, it's soft; as it cools, the vegan butter firms it up.
2. Spread it on a plate in a layer half a centimeter thick and put it in the fridge for an hour, until firm.
3. For the batter, put the flour in a bowl with a pinch of salt and gradually add the lukewarm water, beating with a wooden spoon until it's smooth and thick enough to coat the spoon. Let it rest for half an hour.
4. Cut the cold filling into small ovals, the size of a large coin, and dust them with flour so they're quite dry on the outside. Dip them in the batter.
5. Heat plenty of oil in a deep saucepan to 175°C (350°F, the temperature the author gives). Fry the fritters a few at a time until the batter is pale golden and lift them out onto paper towels. The strong heat sets the batter before the filling melts, so it stays juicy inside.
6. Trim off the batter tails and serve them right away.

Nutrition facts

Approximate, per serving (about 186 g). Calculated with data from USDA FoodData Central.