12 oz fresh morels
2 cups flour
1 tbsp salt
2 tsp ground black pepper
1 tsp garlic powder
1 tsp onion powder
2 egg
1⁄2 cup milk
Lard, butter or vegetable oil for frying
Slice large morels in half lengthwise and keep small ones whole. Drop the mushrooms into a bowl of cool water and shake them around a bit. Remove from the water and pat dry with paper towels.
Put the flour and all the seasonings in a bowl. Whisk together the milk and eggs in another bowl.
Pour enough oil, or lard or butter, into a large sauté pan to come up about 1/2 inch. You are shallow-frying your morels, like when you fry chicken. Heat this to at least 325°F to 350°F.
As the oil is heating, dust the morels in the seasoned flour. When the oil is hot, dip enough morels to fit into your sauté pan, in one layer without touching each other, into the egg wash. Then, into the flour once more.
Shake off the excess flour and fry. Fry the morels for at least 3 to 4 minutes per side, adjusting the heat so they don’t burn.
When done, move the morels to a paper towel to drain. If you have a lot of morels to fry, put the paper towel in a baking sheet and set that in the oven set to “warm.”
Serve your morels with lemon wedges and lots of beer.
Sugar: 37g
:
Calcium: 857mg
Calories: 712kcal
Carbohydrates: 85g
Cholesterol: 155mg
Fat: 27g
Fiber: 2g
Iron: 4mg
Monounsaturated Fat: 7g
Polyunsaturated Fat: 2g
Potassium: 1091mg
Protein: 33g
Saturated Fat: 14g
Sodium: 2092mg
Trans Fat: 1g
Vitamin A: 1310IU
Vitamin C: 1mg
