Phoenix Fritters

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Phoenix Fritters

 

1 quart corn oil, for frying

18 large whole oyster mushrooms

1 egg

1/3 cup half-and-half

1/2 teaspoon salt

1 teaspoon soy sauce

1/2 cup all-purpose flour

dash of cayenne pepper

 

Place chipotle peppers in a blender with the liquid in the can and blend until

smooth.

Heat the corn oil in a 4-quart saucepan to 400 degrees. Clean the mushrooms of

dirt. Combine the egg, half-and-half, salt, soy sauce, flour, and cayenne

pepper and whip with a whisk until smooth.

In small batches, submerge the mushrooms in the batter but keep them separated.

Place mushrooms in hot oil 2 to 3 at a time, keeping them well separated, and

fry until golden brown, about 30 seconds. Remove from oil and set on a paper

towel to drain. Serve immediately. Serves 4.

 

 

 

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