Mushrooms Recipe

Mushroom & Herb Fritters

April 18, 2016

Mushroom & Herb Fritters 0 5 0

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  • Cook 30 mins
  • 30 mins

    30 mins

  • Serve 30 Makes


2 tbs olive oil

400g button mushrooms, sliced

11/3 cups self-raising flour, sifted

1 cup milk

2 eggs, lightly beaten

1 bunch chives, thinly sliced

1/3 cup flat leaf parsley leaves, finely chopped

extra light olive oil, for shallow frying

Tzatziki dip, to serve


1Heat olive oil in a frying pan over high heat. Add mushrooms. Cook, stirring often for 6 minutes or until liquid has evaporated. Set aside to cool completely. Drain any excess moisture from the mushrooms and transfer to a bowl.

2Combine flour and salt and pepper in a large bowl. Whisk the milk and eggs in a jug with a fork until well combined. Pour into the flour mixture and stir gently until smooth. Add mushrooms, chives and parsley. Stir gently to combine.

3Add enough oil to a large non-stick frying pan to cover the base. Heat over medium heat until hot. Drop heaped spoonfulls of mixture into pan. Cook for 2-3 minutes or until bubbles appear on the top surface. Turn fritters over carefully and cook a further 2-3 minutes or until golden and cooked through. Transfer to a plate, cover cover with a clean tea-towel to keep warm while cooking the remaining fritters.

4Serve at room temperature topped with a dollop of tzatziki dip.

Note: Tzatziki dip is a yoghurt and cucumber dip found in the fridge section of the supermarket.