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