Mushroom fritters on oak leaf lettuce

Split the eggs. Beat the egg white with a pinch of salt. Beat the egg yolks and mix them with the self-raising flour, half of the parsley, salt and pepper.

Pour the buttermilk into it while stirring and beat until smooth. If necessary, use a hand blender to make the fitting really smooth.

Heat the oil in a deep fryer or wokkentot 180 ° C. Mix the ingredients for the dressing. Roast the walnuts in a dry, hot frying pan and remove from the pan. Divide the lettuce with the dressing over the plates.

Spat the protein lightly through the batter. Using a fork, pour whole mushrooms through the batter, drain and fry in the hot oil for about 3 minutes until golden brown and crispy. Put them in a colander covered with kitchen paper for leaks.

Divide the mushrooms with the nuts over the lettuce and sprinkle with the remaining parsley.