Recipes at Recipe Goldmine - better than 1,000 cookbooks Your Ad Here

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.

Quick Recipe Links

American Regional ~ Appetizers ~ Baby Food ~ Barbecue ~ BBQ Guru ~ Beverages ~ Bisquick
Bread ~ Breakfast ~ Cake Mixes ~ Cakes ~ Camping ~ Candy ~ Candy Bar ~ Canning ~ Casseroles
Celebrity ~ Children's ~ Condiments ~ Cookies ~ Cowboy & Ranch ~ Crock Pot ~ Dessert ~ Diet ~ Dressing
Eggs & Cheese ~ Fish & Seafood ~ Fruit ~ Gifts in a Jar ~ Gravy ~ Grilling ~ Holiday ~ International
Jell-O ~ Meat ~ Meatless ~ Nutella ~ Packet ~ Pampered Chef ~ Pasta, Rice & Beans ~ Pets ~ Pies~ Pizza
Pressure Cooker ~ Restaurant ~ Salads ~ Sandwiches ~ Sauces ~ School Cafeteria ~ Scratch ~ Seasonings
Side Dishes ~ Smoked ~ Snacks ~ Soup ~ Syrup ~ Tofu ~ Turkey Leftovers

        freeflys

Media Center | Privacy Policy | Terms & Conditions of Use | Trademark | Link To Us
Copyright 1999-2008 Recipe Goldmineā„¢ - ALL RIGHTS RESERVED
No portion of this website may be reproduced without permission.