Foraging season is finally here! My huge haul of chicken mushrooms (which are maybe my favorite of all the wild mushrooms in Southern New England) has had me racking my brain for new ways to use them. Of course, sautéed with a little olive oil and eaten right out of the pan is the best but these puffs are a close second.
The basic "puff" recipe is fool proof and can be applied to a variety of fillings like any store bought mushroom, shrimp, shredded vegetables, eggplant, etc. All you need is flour, water, oil, and some kind of filling and in under 20 minutes you have an appetizer that looks and tastes impressive.
Ingredients:
1/2 cup water
1/2 cup flour
1 heaping cup chopped chicken mushrooms (or whatever filling you're using)
2 tbsp diced fresh herbs (I used dill and scallions)
1 tsp salt
3 tbsp olive or canola oil (for frying)
1 lemon wedge for serving
Method:
In a large bowl, combine flour and water. You are looking for a loose batter, adjust amounts until you get your desired consistency, but it is about equal parts.
Mix in the mushrooms and herbs, stir to combine.
In a medium size sauce pan over medium high heat, pour in oil until a very thin layer covers the bottom of the pan.
Once the oil is beginning to spit, place heaping teaspoons of the batter into the pan, leaving room between the mounds.
Cook for about 5 minutes and then flip. The cooked side should be a deep golden brown. Cook for another 5 minutes.
Gently remove fritters from pan to a paper towel lined plate to absorb some of the grease. Top with salt and lemon and serve.
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