Fried Mushrooms and Onions with Lemon Dill Cream
- Level: Intermediate
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 379
- Total Fat
- 26
- Saturated Fat
- 4
- Carbohydrates
- 29
- Dietary Fiber
- 2
- Sugar
- 3
- Protein
- 7
- Cholesterol
- 75
- Sodium
- 356
- Total: 40 min
- Active: 40 min
Ingredients
Vegetable oil, for frying
1 1/2 cups all-purpose flour
2 teaspoons seasoning salt
1/2 teaspoon freshly ground black pepper
2 large eggs
1/3 cup milk
6 ounces cremini mushrooms, quartered
1 small yellow onion, sliced into 1/2-inch pieces
Kosher salt, for sprinkling
3 tablespoons chopped fresh parsley
Lemon Dill Cream:
1/2 cup sour cream
2 tablespoons chopped fresh dill
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Pinch freshly ground black pepper
Zest of 1 lemon plus juice of 1/2 lemon
Directions
Special equipment:
a deep-fry thermometer- Pour 2 inches of vegetable oil into a heavy-bottomed pot. Heat to 350 degrees F.
- Divide the flour, seasoning salt and pepper between 2 shallow dishes, then mix to combine. Whisk the eggs and milk together in a third shallow dish.
- Bread the mushrooms and onion in batches by dredging them in the first flour mixture and shaking off any excess. Dunk them in the egg mixture, coating them completely. Finally, toss them in the second flour mixture, pressing in the mixture. Set aside and continue breading the remaining mushrooms and onions.
- For the lemon dill cream: Mix together the sour cream, dill, garlic and onion powders, pepper and lemon zest and juice in a small bowl. Set aside.
- Fry the mushrooms and onions in batches, so as not to overcrowd the pot, until golden and crisp, 2 to 3 minutes per batch. Remove with a slotted spoon to a rack placed over a tray to drain the excess oil. Fry and remove the remaining batches, then sprinkle generously with salt.
- Transfer to a platter and garnish with the parsley. Serve the lemon dill cream on the side with some toothpicks.