Recipe - Lisas Mushroom Fritters

For Batter
1 cup Allpurpose flour
1 12 ounce can of beer
1 One half teaspoon Salt
One fourth teaspoon Black pepper
1 teaspoon Paprika
1 pound Mushrooms
Lemon juice
Salt
4 cup Oil for frying

Prepare batter by blending all but mushrooms, salt, and lemon till smooth.
Wipe mushrooms clean with a mushroom brush or moistened paper towel.
(mushrooms will sponge full of water if they are washed in the sink, making
for a watery dish.The soil they are grown in is sterile, so a little dirt
won't hurt.) Sprinkle mushrooms with a little lemon juice and salt. Heat
oil to 360F. Dip a mushroom in the batter and drop into hot oil. Repeat
with remaining, cooking till golden. Keep mushrooms that are already cooked
on a sheet lined with absorbent papaer in a low oven. Serve. I also do
zuchinni slices this way and serve with fresh ranch dip.

Recipe by: Lisa Lepsy Original Posted to MCRecipe Digest V1 #740 by
Babygoil@aol.com on Aug 13, 1997