Mushroom Fritters (Italian Funghi Fritti Recipe)
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Mushroom Fritters (Italian Funghi Fritti Recipe)
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Tender and juicy on the inside, crisp and golden on the outside, these mushroom fritters are always a hit! Use your favorite mushrooms in this recipe and double it if you like. (To double the recipe, double all ingredients except for the oil.)
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Ingredients
Mushroom Fritters
- 1 c all purpose flour
- ½ c cornstarch
- ½ teaspoon baking soda
- 1 teaspoon seasoning salt
- 1 c Ice Cold Water or Club Soda
- ½ lb mushrooms 2 cups
- ¼ c green onions
- 4-8 c vegetable oil enough to fill your pot half full.
Easy Lemon Aioli
- ½ c mayonnaise Use vegan mayo to make recipe vegan.
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- ½ teaspoon Garlic, minced or ½ teaspoon hot sauce optional
Instructions
- Start by filling a high sided pot half full with vegetable oil. Place it on a burner set to medium-high. While it heats, tear or slice your mushrooms into small bite-sized pieces about ¼" x 1" and thinly slice green onion.
- In a mixing bowl, add all dry ingredients and whisk together well. Pour the cold water in and mix quickly and just until mixed. Add in sliced mushrooms and green onions (reserve a few green onions to garnish with) and stir to coat well.
- Once the oil is at 350'F or hot enough that a small bit of batter bubbles right away when dropped in, start cooking your mushroom fritters. Drop heaping tablespoon-sized portions in without dumping it on the previous fritter. Once there is a layer of fritters bubbling away in the oil, let them cook 3-5 minutes, flipping them halfway through.
- Once browned on all sides, gently scoop them out with a slotted spoon and place them on a wire cooling rack while you continue deep frying the remaining mushroom fritter batter. Once done, serve warm with extra scallions.
Lemon Aioli
- Mix together mayonnaise, lemon zest and juice and the minced garlic or hot sauce if using. Serve with the fritters. This makes enough for 1 tablespoon of dip per person.
Notes
- Using ice cold water helps keep the batter crispy. It's best to mix the batter right before using or store the premade batter in the fridge until ready to fry.
Nutrition Information
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Calories
220kcal
(11%)
Carbohydrates
21g
(7%)
Protein
3g
(6%)
Fat
14g
(22%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
8g
Monounsaturated Fat
3g
Trans Fat
0.05g
Cholesterol
6mg
(2%)
Sodium
451mg
(19%)
Potassium
121mg
(3%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
40IU
(1%)
Vitamin C
2mg
(2%)
Calcium
7mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 220 kcal
% Daily Value*
| Calories | 220kcal | 11% |
| Carbohydrates | 21g | 7% |
| Protein | 3g | 6% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.05g | 3% |
| Cholesterol | 6mg | 2% |
| Sodium | 451mg | 19% |
| Potassium | 121mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 40IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 7mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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