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Parasol Fritters


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  • 4 large parasols or shaggy parasols
  • 2 ounces plain flour
  • 1 egg
  • 1/4 pint milk
  • 1 pinch salt
  • 1/2 teaspoon mixed herbs
  • Freshly-ground black pepper to taste
  • 2 teaspoons melted butter
  • Light oil as needed


Servings 2


Step 1

Beat the egg and milk together with seasoning until smooth. Wash parasols, remove stems, cut into quarters and coat lightly in flour. Dip in batter and deep fry until golden brown. Drain on absorbent paper. Serve hot with courgettes or broccoli for a main course, or on their own as a starter, The mushrooms are unbelievably succulent served like this.

This recipe yields 2 servings.

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