Monday, June 02, 2014

Mushroom Fritters

Meaty and filling mushroom fritters. These will leave you full for a long time without making you feel heavy. Just make sure you add dill - this is the key ingredient! Oh, and don't add all the flour at once. You may want to reduce/increase it a little bit as it will depend on how long you fried onions and mushrooms. Couldn't be easier! Just a few steps and you have yummy healthy fritters. And don't forget sour cream - the more, the better.

Mushroom Fritters 

250g mushrooms, finely chopped
1 small onion, finely chopped
1 tsp dried dill
Generous pinch of salt
1 large egg
50g flour
Oil, for frying

1) In a saucepan, heat 1-2 tablespoons of olive oil. Fry onions until softened and golden brown. Add garlic, salt and dill. Finally add mushrooms, cover, reduce heat and let simmer until mushrooms start releasing liquid. Uncover and cook until all the liquid evaporates. Remove from heat and let cool for 10 minutes.

2) Add egg and mix to combine. Finally, stir in flour. Mix well.

3) Heat a tablespoon of oil in a saucepan and drop 2-3 tablespoons of the batter. Flatten if needed. Fry on both sides until golden brown. Serve immediately.

Recipe by collecting memories


  1. I have never made fritters with mushrooms. These come out so wonderfully delicious, Gaby.

  2. Thanks, you should try them!

  3. I tried onion, zucchini, potato, even coconut and carrots fritters!! And never had (I think never seen too) mushroom fritters!! Genius!!

    I love mushrooms, I like dill (original me, I only combine it with salmon and chicken), so this must be great!! Even if frying scares me!! :P

    I guess you're on holiday now, enjoy your summer, Gaby!!

    1. No they're not deep fried! Just fried in a frying pan with a couple tablespoons of oil :) Yep, I'm on holiday and I'll be back! Thanks!!!

  4. The ingredients don't contain garlic yet the directions mentions using it. Does anyone know how much to use?

  5. Dear Unknown: as a garlic lover I say us as much as you want, can't be too much:) Seriously I'd say 2-3 cloves according to your tolerance (or the equivalent in bottles chopped garlic)


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