PEGGI'S DEEP FRIED MOREL MUSHROOMS
Family Tested & Approved
italian cracker crumbs
***I MAKE UP 10 BATCHES OF THE DRY INGREDIENTS & KEEP IN GALLON ZIPLOCK BAG IN THE FREEZER
Cut morels in half lengthwise & place in warm salt water to soak. This not only cleans & removes bugs & sand, but reconstitutes any that have dried some.
Mix all dry ingredients in large ziplock bag. Set aside.
Mix egg & milk in another bowl.
Take mushrooms out of water a few at a time & dip in egg mix, then in dry mix.
Shake off excess & drop in deep fryer that the oil is heated to about 325°- 350° or high heat. Fry on one side until dark, then flip & finish frying the other side.
Note: If you have a batter pro bowl for breading, that's what I use.
Drain on paper towel. They should be crisp & stay crisp.
* I recommend adding a little more cayenne if you like the zip in it. I can't do real hot any more. It's great either way.