Wild Mushroom Munchies

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon sea salt
• 1/2 cup Pecorino Romano cheese, grated
• 1/4 cup Fontina cheese, grated
• 1 shallot, minced
• 1 tablespoon parsley, finely chopped
• 5 sprigs thyme (leaves only), finely chopped
• 1 egg
• 1 cup cremini mushrooms, diced
• 1 cup chanterelle mushrooms, diced
• 3 ounces water
• vegetable oil

1. Place dry ingredients and herbs in a mixing bowl, stirring well. To that, add mushrooms and cheese, creating a small well. In a separate bowl, whisk eggs and water and pour into the well, stirring to fully incorporate batter.
2. Place pot over medium-high heat and add cooking oil. Once oil has reached 350u0b0 F, using a #100 ice cream scoop, lower mushroom batter. Resist the urge to over crowd the oil. Allow munchies to cook approximately 1-2 minutes. Using tongs or a kitchen spider, carefully remove and enjoy immediately.

flour, baking powder, salt, romano cheese, fontina cheese, shallot, parsley, thyme, egg, cremini mushrooms, chanterelle mushrooms, water, vegetable oil

Taken from food52.com/recipes/32910-wild-mushroom-munchies (may not work)