"Better than Garlic Mushrooms" CRISPY Garlic Mushroom Fritters

By Spain on a Fork · 25 min

Ingredients

Instructions

1. Heat 3 tablespoons (45 ml) olive oil in a large frying pan over medium heat. Add the chopped onion and cook until slightly translucent, about 2 to 3 minutes.
2. Add the sliced mushrooms, season with salt and cook, stirring every 2 to 3 minutes, until lightly browned, about 8 to 10 minutes.
3. Add the chopped garlic, dried thyme and crushed red pepper, stir constantly for 1 minute, then turn off the heat.
4. In a large bowl, whisk the flour and baking powder together. Make a well, crack in the egg and whisk it, then gradually whisk in the club soda to make a smooth batter.
5. Stir the sautéed mushrooms, grated Manchego, chopped chives and salt and black pepper into the batter until well mixed.
6. Heat 1/3 cup (90 ml) olive oil in the same pan over medium heat.
7. Drop spoonfuls of batter into the oil in a single layer, spaced apart, cooking in batches. Fry 3 minutes per side until golden and crispy, then transfer to a dish lined with paper towels.
8. For the aioli, whisk together the mayonnaise, grated garlic, lemon juice, 1 tablespoon (15 ml) olive oil, salt and black pepper until creamy.
9. Spoon the aioli into a serving dish, arrange the fritters around it, top with chopped chives and serve at once.

Summarized from Spain on a Fork's video. Watch it for the details.

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