Saffron Milky Cap Fritters (Ryzhky-Khriashchi V Tisti)

• Fresh red
• greenish spotted saffron milky cap mushrooms (or cultivated mushrooms)
• 1 cup horseradish
• 1 cup sour cream
• 1 cup flour
• 1 tsp. baking powder
• 1/2 tsp. salt
• 1 tbsp. sugar (or to taste)
• 1 egg
• 1/3 cup milk
• beer
• 1 tsp. oil

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)