Crispy Mushroom Fritters
Servings - 5
INGREDIENTS
All purpose flour - 100 grams
Corn flour - 40 grams
Salt - 3/4 teaspoon
Kashmiri red chili - 1/2 teaspoon
Black pepper - 1/4 teaspoon
Italian seasoning - 1/2 teaspoon
Garlic paste - 1/2 teaspoon
Green chilli sauce - 1 teaspoon
Lemon juice - 1 teaspoon
Water - 120 milliliters
Corn flakes - 100 grams
Water - 700 milliliters
Mushrooms - 300 grams
Oil - for frying
Mayonnaise - 30 grams
Ketchup - 2 tablespoons
Italian seasoning - 1/2 teaspoon
Chilli flakes - 1/4 teaspoon
PREPARATION
1. In a bowl, add 100 grams all purpose flour, 40 grams corn flour, 3/4 teaspoon salt, 1/2 teaspoon kashmiri red chili, 1/4 teaspoon black pepper, 1/2 teaspoon Italian seasoning, 1/2 teaspoon garlic paste, 1 teaspoon green chilli sauce, 1 teaspoon lemon Juice, and 120 milliliters water. Whisk well until smooth and keep aside.
2. Add 40 grams corn flakes to a food processor and grind into coarse crumbs. Keep aside.
3. Boil 700 milliliters water in a pan, add 300 grams mushrooms. Boil for 2 minutes.
4. Remove from heat and strain the mushrooms well.
5. Dip the mushrooms into the prepared batter, then coat evenly with the crushed corn flakes.
6. Heat enough oil in a skillet. Deep-fry the mushrooms until golden brown and crispy. Drain on absorbent paper.
7. In a bowl, add 30 grams mayonnaise, 2 tablespoons ketchup, 1/2 teaspoon Italian seasoning, and 1/4 teaspoon chilli flakes. Mix well to combine.
8. Serve the hot crispy mushroom fritters with the prepared dip.