Mushroom Fritters with Havarti-Pepper Dip

1 cup all-purpose flour
2 teaspoons baking powder
2 teaspoons salt
1 beaten egg
2/3 cup milk
12 ounces button mushrooms, sliced
Vegetable oil (for deep-fat frying)
Scallion (optional)
1 recipe Havarti-Pepper Dip

In a medium bowl, stir together flour, baking powder and salt. In a small bowl combine egg and milk. Pour milk mixture all at once into flour mixture; stir just until moistened. Fold in mushrooms.

In large saucepan or deep-fat fryer, heat 3 to 4 inches oil to 365 degrees F. Carefully drop mushroom mixture by tablespoons into oil. Fry a few fritters at a time, for 3 to 4 minutes or until golden, turning once. Remove fritters using slotted spoon. Drain on paper towels. Garnish with scallion, if desired. Serve immediately with Havarti-Pepper Dip.

Makes 6 appetizer servings.

Havarti-Pepper Dip:
8 ounces dairy sour cream
1/2 cup shredded Havarti cheese
1 to 2 tablespoons cracked black pepper
1/2 teaspoon salt

In a blender combine all ingredients. Cover and blend until smooth. Serve with Mushroom Fritters.