Beignet of stuffed mushrooms

Name: beignet of stuffed mushrooms
Total time: 30 min
Yield: 4
Ingredients: 12 big Chestnut mushroom; 1 tablespoon olive oil; 1 clove garlic; 1 fresh ginger; 2 spring / forest onion; 0.5 bunch coriander; 2 tablespoon cream cheese; 150 gram flour; 200 milliliters beer; 1 tablespoon ketjapmarinademanis; 1 egg; 500 milliliters sunflower oil

Ingredients

12 big Chestnut mushroom
1 tablespoon olive oil
1 clove garlic
1 fresh ginger
2 spring / forest onion
0.5 bunch coriander

2 tablespoon cream cheese
150 gram flour
200 milliliters beer
1 tablespoon ketjapmarinademanis
1 egg
500 milliliters sunflower oil

Directions

Beat with a whisk the flour, the beer and the ketjapmarinadedoor. Beat the egg in and add a pinch of pepper. Let this batter stand for a few minutes.
Meanwhile, heat the oil in a skillet until 180ºC. Beat the batter well again.
Spoon the stuffed mushrooms with a spoon through the batter until they are completely covered. Drain and let the mushrooms slide into the hot oil with another spoon.
Fry in portions evenly light brown. Scoop out the oil and drain on kitchen paper. Serve the fritters warm.