Yellowfoot chanterelles deep or shallow fried with a crisp coating turns them into something you can make a meal around, or just serve as an appetizer.
All purpose flour, as needed for breading, roughly 1 cup
kosher salt and fresh ground black pepper to taste
1 tablespoonSweet or hot curry powder
2large eggs, beaten
Lemon wedges for serving
Extra salt, preferably a crunchy finishing salt like Maldon optional
Cooking oil, as needed Clarified butter or ghee is great here
Instructions
Inspect the mushrooms for dirt and debris, and rinse or swish them quickly in cold water if needed, then allow to dry on towels for a few minutes.
Mix the flour, curry or other seasonings, salt and pepper. Toss the mushrooms first in flour tapping off excess, then in egg, then in flour again.
Meanwhile, heat a pan or cast iron skillet with a few tablespoons of oil until flour sizzles when you sprinkle in a tiny pinch. Add the mushrooms and cook until browned, then flip and brown the other side. If the pan gets dry, add a little more oil.
If you have very large mushrooms where the caps fold over on themselves, open the caps up and brown the inside (see video) to prevent having any soggy flour spots. Serve hot with lemon and extra salt on the side.