Nut-Crusted Portobello Fritters

By bakers_delight85

Ingredients

• Optional:
• 4 medium (4-inch) portobello mushrooms
• 1 cup almonds or hazelnuts
• 1/4 cup grated Parmesan cheese
• 1/4 tsp. salt
• 1/8 tsp. freshly ground black pepper
• 3 large eggs
• 2 to 3 Tbsp. olive oil
• Arugula
• Capers
• Mayonnaise

Details

Servings 4

Preparation

Step 1

Remove the mushrooms stems and wipe the caps clean with a damp paper towel. Cut them into long slices about 1/2-inch thick, and set aside.
Place the nuts and cheese in a blender or food processor, and buzz in a few spurts or long pulses until the nuts are ground to the consistency of cornmeal. Transfer to a plate and stir in the salt and pepper.
Break the eggs into a pie pan and heat until smooth.
Dip both sides of each mushroom slice in the beaten egg, then press the wet surfaces firmly into the nut mixture. Transfer the coated mushrooms to another plate.
Place a large skillet over medium heat. After about a minute, add the olive oil and swirl to coat the pan. Arrange the coated mushroom slices in the pan. They can be touching but should not overlap. Saute them for about 5 minutes on each side or until golden all over, then transfer them to a wire rack over a tray to cool. (Save any coating that might have fallen off. It's delicious!)
Serve hot, warm, or at room temperature-plain or on a bed of arugula leaves, sprinkled with a scattering of capers and a dollop of mayonnaise for dipping, if desired.