RCI-SN.002.0219.001
Mushroom Fritters
Mushroom Fritters from the Recidemia collection
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- bunch fresh spinach1 unitwell-rinsed
- 1 cup
- scallions2 unitthinly sliced
- 1 tsp
- ¼ cup
- breadcrumbs½ cuppreferably Italian, seasoned
- eggs2 largebeaten
- shredded low-fat mozzarella½ cup
- 1 unit
- vegetable oil3 tbspor more as needed for frying
Method
1
Rinse the fresh spinach thoroughly and remove excess water by squeezing it gently in a clean kitchen towel or using a salad spinner until very dry.
2
Chop the dried spinach finely and place it in a large mixing bowl along with the diced mushrooms, thinly sliced scallions, and minced Italian parsley.
3
Add the onion powder, seasoned Italian breadcrumbs, and shredded low-fat mozzarella to the vegetable mixture and stir to combine thoroughly.
4
Pour the beaten eggs into the mixture and fold gently until all ingredients are well incorporated and the mixture holds together; season with salt and freshly ground black pepper to taste.
5
Using a spoon or small ice cream scoop, form the mixture into oval or round fritters about 2 inches in diameter; place them on a lined baking sheet.
6
Heat the vegetable oil in a large skillet over medium-high heat until it shimmers and is hot enough that a small piece of the mixture sizzles immediately upon contact.
3 minutes
7
Working in batches to avoid crowding, carefully place the fritters into the hot oil and fry for 3-4 minutes on the first side until golden brown.
4 minutes
8
Flip the fritters carefully using a slotted spatula or fish spatula and fry the second side for another 3-4 minutes until evenly golden brown and crispy.
4 minutes
9
Transfer the cooked fritters to a paper towel-lined plate to drain excess oil; keep warm while frying any remaining batches.
10
Serve the mushroom fritters warm, either as an appetizer or light main course, optionally accompanied by marinara sauce, yogurt, or fresh lemon wedges.