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Mushroom Fritters

February 11, 2012

There is nothing I like better than to walk into an Italian restaurant (that would be in Italy) and find my eyes feasting on a table laden with so many appetizers…..really.  It does not happen in the U.S., and it took many years for me to just order a “few”, but now I can make most of these wonderful beginnings at home.

Mushroom Fritters


  • 1 lb. Mushrooms (cleaned and quartered)
  • Olive Oil (enough to cover mushrooms to fry)
  • 1 Garlic Clove (minced)
  • 1 T. Parsley
  • Salt and Freshly Ground Pepper
  • 1 Lg. Egg
  • 3/4 C. Water
  • 1 1/2 C. Flour
  • Salt and Pepper
  • 1-2 T. Parmesan Cheese (grated/optional)
  • Lemons for garnish
  • Fresh Basil Leaves for garnish


  1. Heat the oil with the garlic, parsley, salt and pepper (let cool)
  2. Beat the egg and water together; whisk in the flour a little at a time until the batter is well blended
  3. Add the mushrooms to the batter and add a little more salt and pepper (less salt if using the cheese)
  4. Fold all together until uniform
  5. When the oil is hot (approx. 1″ of oil; not boiling);  drop spoonfuls of the mushroom batter (keeping them separated) and fry until golden (continue in batches) and transfer the fritters to a rack over a baking sheet
  6. Serve hot and sprinkle with additional salt and garnish

(Serves 6) = Recipe says 4/no way

Recipe from

2 Comments leave one →
  1. February 11, 2012 13:36

    Love the step by step photos! Great recipe too.

    • February 13, 2012 19:01

      Thanks, glad you enjoyed the steps. Somedays I say to myself that I need to stop all the photos of steps but a lot of cooks seem to enjoy. And then again, somedays I say I need to stop this entire blog!

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