Yield: 18 fritters, enough to feed a crowd, say 6-8 as an appetizer
Cheesy mushroom fritters of dried Leccinum mushrooms that can be baked, deep or shallow fried
Course: Appetizer, Snack
Keyword: Leccinum, Mushroom Fritter, Scaber Stalk
3/4stick of butter6 tablespoons
1cupchicken stockpreferably homemade (you can sub water or vegetable stock too)
4large eggsnot extra large or they will have too much water
3/4cupshredded gruyere or swiss style cheese
1/2cupmushroom duxelles or more if you like it really mushroomybasic recipe here
Kosher salt and pepperto taste
Frying oilas needed, 1/2 gallon or so would be fine
Heat the chicken stock and butter in a small sauce pot, when it comes to a boil, add the flour all at once, reduce the heat to medium-low, and stir the mixture until it's sticky and forms a large lump of dough. Continue cooking the dough, stirring occasionally for another 4-5 minutes to make sure the water has evaporated. The dough needs to be a tight mass, the recipe won't work if it is too loose. Keep a close eye on it so the bottom of the pan doesn't burn.
Remove the dough to the bowl of a stand mixer and allow it to cool for a few minutes, then on low speed, mix in the mushroom duxelles, cheese, and add the eggs one at a time, making sure the previous egg is incorporated before adding the next one. Taste a bit of the dough, and adjust the seasoning if needed. You could also mix this in a bowl with a wooden spoon and some serious elbow grease.
Heat the oven to a warm/holding temperature. Meanwhile, heat the oil to 350 degrees in a deep, wide pan, like a cast iron skillet. Test the oil by dropping in a little of the batter to make sure it bubbles and sizzles nicely. Keep the heat at about medium. Using two spoons, form egg shapes of the batter and drop them into the oil.
Cook the fritters until golden brown and cooked throughout, then remove them to the oven to keep warm while you fry the rest of the batter. Additional batter can be refrigerated for 1 day, but no longer as it breaks down and won't fry correctly.
To really be a fritter, these need to be deep fried, but you could poach them in a little salted water and then bake, or even poach and then saute, then they would be Parisienne style gnocchi.