Mushroom and Herb Fritters 

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Try these yummy fritters with some tzatziki

Suggestions:

Tzatziki dip is a Greek yoghurt, cucumber and garlic dip found in the fridge section of the supermarket.

Ingredients:

1 coat of olive oil spray

400 g button mushrooms, sliced

1 1/3 cup self raising flour, sifted

1 pinch of black pepper

1 cup skim milk

2 eggs (50g), lightly beaten

2 Tbsp chives, thinly sliced

2 Tbsp flat leaf parsley leaves, finely chopped

4 Tbsp extra light olive oil, for shallow frying

6 Tbsp Tzatziki dip, to serve

Directions:

Spray a non-stick frying pan with olive oil and place on a high heat. Add mushrooms. Cook, stirring often for six 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 milk 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 three minutes each side or until golden and cooked through. Serve at room temperature topped with a dollop of tzatziki dip.

Author:

Fresh Finesse

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