Fried Morel Mushrooms
Enjoy the savory explosion of flavor and delightful crunch with these crispiest fried morel mushrooms.
Ingredients
Mushroom Preparation
- 12 oz fresh morel mushrooms Use fresh morels for the best flavor and texture.
- 1 cup buttermilk Soak mushrooms in buttermilk for better batter adhesion.
Batter Ingredients
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper, to taste
- Vegetable oil, for frying Use for frying purpose.
Instructions
Preparation
- Begin by cleaning the fresh morel mushrooms. Rinse them under cold water to remove any dirt and debris. Use a brush or cloth to gently scrub the surface, if necessary. Allow them to dry on a paper towel.
- Place the cleaned morel mushrooms in a bowl. Pour the buttermilk over them and let them soak for at least 30 minutes.
Batter Preparation
- In a separate bowl, combine the flour, cornmeal, garlic powder, onion powder, salt, and pepper. Whisk these ingredients together until well blended.
Cooking
- In a heavy skillet or deep fryer, heat about an inch of vegetable oil over medium-high heat.
- Remove the mushrooms from the buttermilk, letting the excess liquid drip off. Dredge them in the flour mixture, ensuring they are fully coated. Shake off any excess.
- Carefully place the coated mushrooms into the hot oil, being sure not to overcrowd the pan. Fry them for about 3-4 minutes on each side until they are golden brown and crispy.
- Use a slotted spoon to remove the fried mushrooms from the oil and transfer them to a paper towel-lined plate to drain.
Notes
To store fried morel mushrooms, place them in an airtight container lined with paper towels to absorb moisture. They can last up to 2 days in the refrigerator, but for the best flavor, enjoy them fresh. To reheat, place them in an oven preheated to 350°F for about 10 minutes to regain their crispiness.