Deep-Fried Morel Mushrooms

Prep Time:
15 mins

Cook Time:
15 mins

Additional Time:
30 mins

Total Time:
1 hr

Servings:
4

Ingredients

Directions

Place morels into a large bowl of warm, salted water and let soak for 30 minutes. Drain and blot dry with paper towels; set aside.

Whisk together milk and egg in a small bowl until well combined. Combine flour, cracker crumbs, paprika, black pepper, cayenne pepper, oregano, thyme, and cumin in a large resealable plastic bag.

Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).

While oil is heating, dip mushrooms, a few at a time, into milk mixture. Toss in breading mixture until coated; shake off excess.

Working in batches, fry breaded mushrooms in hot oil until dark brown and crispy, 2 to 3 minutes per side. Drain on paper towels.

Cook’s Note

Cut morels in half lengthwise if they are big, but leave them whole if they are small.

I make up to 10 batches of the breading mix and freeze them in 1-gallon resealable plastic bags; I use a Batter Pro bowl instead of a plastic bag.

Nutrition data for this recipe includes the full amount of breading ingredients. The actual amount of breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Nutrition Facts (per serving)

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