Mushroom and polenta fritters
If you like cakes fried in oil, the following recipe will surely appeal to you. You only need a few ingredients to make these mushroom and polenta fritters. The basis of the fritters are fried mushrooms, cooked polenta, eggs and flour. The fritters are seasoned to taste with salt, pepper and a bit of green onion.
Mushroom and polenta fritters resemble potato fritters in terms of consistency and appearance. I decided to serve my fritters with sour cream, which is how I usually serve them. This recipe for mushroom and polenta fritters is without a doubt a recipe that you must try.
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Ingredients for mushroom and polenta fritters.
- 150 g polenta
- 500 g mushrooms
- 800 ml water
- 2 green onions
- 1and 1/4 teaspoon of salt
- 1/2 teaspoon of freshly ground black pepper
- 3 eggs
- 2 tablespoons of oil
- 6 full table spoons of flour
Additionally:
- sunflower oil for frying
- sour cream for serving
How to make mushrooms and polenta fritters.
Pour water into a pot, then bring it to a boil. When the water in the pot starts boiling, slowly add the polenta, stirring constantly. Boil the polenta over a low heat for 12 minutes, remembering to frequently stir it. Remove the cooked polenta off the heat and let it cool down.
Clean the mushrooms and cut them into small pieces. Pour the oil into a frying pan, add the chopped mushrooms and fry them over a medium heat for 5 minutes. Next, remove the fried mushrooms from the heat and cool them down.
Combine the cold polenta, mushrooms, eggs, flour, salt, pepper and finely chopped green onions in a large bowl. After mixing, set it aside for 20 minutes.
Pour oil into a frying pan and heat it up. When it is hot, scoop in some batter and place it on the oil in a shape of little cakes. Fry the cakes over a medium heat until golden brown on both sides. Place the fritters on a paper towel to drain the excess oil. Serve the fritters with sour cream. Additionally, you can decorate them with fresh dill and black pepper.
Good to know when making mushroom and polenta fritters.
Mushroom and polenta fritters should be fried in a similar way to potato fritters. Remember that the oil on which the cakes are placed should be neither too cold nor too hot. Cold oil will make the cakes absorb too much of it, while too hot oil will cause the fritters to burn. The oil should be warmed up enough when placing the cakes on it, while frying them should be done over a medium heat.
Do you like fritters? If so, try our recipe for Cabbage and sweet potato fritters.
