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Phoenix Fritters


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  • 1 quart corn oil for frying
  • 18 large whole oyster mushrooms
  • 1 egg
  • 1/3 cup half-and-half
  • 1/2 teaspoon salt
  • 1 teaspoon soy sauce
  • 1/2 cup all-purpose flour
  • 1 dash cayenne pepper


Servings 4


Step 1

Place chipotle peppers in a blender with the liquid in the can and blend until smooth.

Heat the corn oil in a 4-quart saucepan to 400 degrees. Clean the mushrooms of dirt. Combine the egg, half-and-half, salt, soy sauce, flour, and cayenne pepper and whip with a whisk until smooth.

In small batches, submerge the mushrooms in the batter but keep them separated. Place mushrooms in hot oil 2 to 3 at a time, keeping them well separated, and fry until golden brown, about 30 seconds. Remove from oil and set on a paper towel to drain. Serve immediately.

This recipe yields 4 servings.

Suggested wine: Guenoc Meritage White

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