Mushroom fritters on oak leaf lettuce

Name: mushroom fritters on oak leaf lettuce
Total time: 30 min
Yield: 4
Ingredients: 2 egg; 150 gram self raising flour; 1 bunch fresh parsley; 250 milliliters buttermilk; frying oil; sunflower oil; 50 gram walnut; 1 crop oak leaf lettuce; 200 gram oyster mushroom; 200 gram Chestnut mushroom; 4 tablespoon olive oil for the dressing; 1 tablespoon balsamic vinegar for the dressing; 1 tablespoon honey for the dressing; 1 teaspoon fresh thyme for the dressing; 0.5 teaspoon dried thyme for the dressing

Ingredients

Directions

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.