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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 12 |
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Ingredients:
1 cup biscuit mix |
1 cup fresh mushrooms, chopped |
1 tablespoon green onion, sliced |
1 tablespoon pimiento |
1/4 teaspoon celery seed |
salt (ugh!) |
1 egg, yolk only,beaten |
1 egg, white only (can be from the same egg, duh!) |
olive oil or canola oil |
Directions:
1. In a mixing bowl combine biscuit mix, mushrooms, onion, pimiento, salt, and celery seed.
2. Mix together egg yolk and sour cream; stir into dry ingredients just till moistened.
3. Beat egg white to stiff peaks, and gently fold beaten egg white into mushroom mixture.
4. In a heavy saucepan or deep-fat fryer heat oil to 190C degrees.
5. Drop batter by tablespoonsful into the hot oil, and fry for about 2 minutes or until golden brown, turning once.
6. Transfer to a rack to drain and serve hot.
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