Mushroom fritters and vegetable salad with bear garlic recipe
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Igredients
4 servings Scones: 300 g fresh mushrooms 60 g smoked bacon nutmeg flower pepper ground salt 50 g bear garlic 50 g of dried ham or lean bacon 4 pieces of egg yolks 6 tbsp milk 4 tbsp semi-coarse flour top 4 pieces of egg white oil or cooking sauce Salad: 1 pc. 1 cucumber salad 4 pieces of tomatoes 3 – 2 pieces of smaller Slovak peppers 1 tbsp oil salt ground pepper 2 handfuls of bear garlic
Procedure for the recipe
1 In a frying pan, fry the bacon finely chopped, add the mushrooms cut into small pieces and stir frequently to evaporate excess liquid. Season with salt and pepper and set aside.
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2 Whisk the egg yolks with the milk and flour until smooth and leave to stand for about 10 minutes. Then stir in the cooled mushroom mixture, finely chopped bear garlic and dried ham (optional). Finally, lightly fold in the stiff egg white mixture.
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3 Place heaping spoonfuls of the mushroom mixture in a heated frying pan or frying pan with fat.
