Saffron Milky Cap Fritters (Ryzhky-Khriashchi V Tisti)

  1. Mushrooms and Sauce: Wipe mushrooms with a damp towel, and cut large ones in half lengthwise.
  2. Parboil milky caps for 5 minutes in lightly salted water, drain, and dry on paper towels.
  3. Mix horseradish and sour cream.
  4. Batter for Fritters: Sift 1 cup flour with baking powder, salt, and sugar.
  5. Mix liquids and beat into flour until smooth.
  6. Allow to stand for about 1 hour.
  7. Chill before using, overnight if possible.
  8. Dip mushrooms individually in batter, coating well.
  9. Drop into about 2 inches of hot fat and cook until golden.
  10. Drain on paper towels.
  11. Place on a platter, sprinkle with salt, and garnish with lemon wedges.
  12. Serve with horseradish-sour cream sauce sprinkled with a little paprika for color.

fresh red, mushrooms, horseradish, sour cream, flour, baking powder, salt, sugar, egg, milk, beer, oil

Taken from www.foodgeeks.com/recipes/17891 (may not work)

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