| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
French |
Vegetable |
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
All-purpose flour |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Baking powder |
| 1/8 |
ts |
Pepper |
| 1 |
|
Egg; separated |
| 1/3 |
c |
Milk |
| 1 |
ts |
Sugar |
| 1 |
lb |
Fresh whole mushrooms; cleaned |
| 5 |
c |
Corn cereal; crushed to make |
| 1 2/3 |
c |
Total after crushing |
INSTRUCTIONS
Thoroughly mix flour, salt, baking powder & pepper. Beat egg yolk & milk
together. Blend in dry ingredients. Beat egg whites until foamy, add sugar
& beat until stiff, but not dry. Fold into milk mixture. Dip mushrooms into
batter. Drain. Roll in corn crumbs. Drop a few at a time into deep, hot
(385 degrees) oil. Fry until golden brown (1 or 2 minutes, turning once).
(May also be used as an appetizer.) Yields 18-20 mushrooms.
MRS. WILLIAM FLOWERS
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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