Recipe supplied by The Australian Mushroom Growers association.
Heat 2 tbsp olive oil in a frying pan over high heat. Add mushrooms. Cook, stirring often for 6 minutes or until liquid has evaporated. Transfer to a bowl. Set aside to cool completely.
Combine flour and salt and pepper in a large bowl. Whisk the buttermilk and eggs in a jug with a fork until well combined. Pour into the flour mixture and stir gently until smooth.
Add mushrooms, chives and parsley. Stir gently to combine.
Add enough oil to a large non-stick frying pan to cover the base. Heat over medium heat until hot. Drop heaped tablespoonfuls of mixture into pan. Cook for 3 minutes each side or until golden and cooked through. Serve at room temperature topped with a dollop of tzatziki dip.
Makes 30 fritters.
Makes 10 servings (serve = 3 fritters)
| Prep Time: | 25 mins |
| Cooking Time: | 20 mins |
| Ready in: | 45 mins |
Suitable for: |
|
| Entree, Finger Food, Lunch | |
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| Nutritional Information - Per Serve | |
| Kj | 755 kj |
| Calories | 180 kcal |
| Fat | 9.6 g |
| Saturated Fat | 1.8 g |
| Total Carbohydrate | 15.8 g |
| Total Protein | 6.3 g |
| Fibre | 3 g |
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