Welcome to a recipe that celebrates the fleeting beauty of early summer: Mushroom Fritters with Garlic Scapes! Garlic scapes, the curly, tender green shoots from garlic plants, are a seasonal delicacy with a mild, sweet garlic flavor. In many Eastern European kitchens, using fresh, seasonal produce like this is a cherished tradition. These savory fritters, or 'oladyi' as they are fondly called, combine the earthy taste of mushrooms with the fresh zing of garlic scapes, creating a dish that's both comforting and unique. Perfect for a lazy weekend breakfast, a light lunch, or a satisfying snack, this recipe is wonderfully simple and a fantastic way to enjoy the unique taste of the season.
Mushroom Fritters with Garlic Scapes
Ingredients for Mushroom Fritters with Garlic Scapes
- 2 chicken eggs
- 50 ml milk
- 50 g corn flour
- 50 g breadcrumbs
- 30 g wheat flour
- 150 g champignons
- 40 g garlic scapes
- 1/2 teaspoon baking powder
- salt to taste
- vegetable oil for frying
- dill
How to Make Mushroom Fritters with Garlic Scapes
Crack the chicken eggs into a bowl. Pour in the milk and add salt to taste. Whisk the eggs and milk together with a whisk or a fork. You can also prepare the batter in a blender, adding the champignons and garlic scapes at the end of mixing so the blender doesn’t puree them.
Whisking eggs with milk with a whisk or fork.
Adding wheat and corn flour to the batter.
Adding breadcrumbs or ground rusks.
Add the wheat and corn flour to the batter. Add the baking powder. Instead of baking powder, you can use baking soda; in this case, replace the milk with kefir (a fermented milk drink similar to a thin yogurt) to create an acidic environment for the soda.
Add the breadcrumbs or ground rusks. Use stale, day-old bread – trim the crusts and process it in a blender. Using these breadcrumbs will make the fritters fluffy and very tasty, and you won’t have to throw away the bread.
Dicing champignons and adding them to the batter.
Thoroughly wash the champignons if there is any dirt or soil residue on them. Dice the champignons and add them to the batter. These fritters will also be delicious with wild mushrooms.
Slicing garlic scapes into half-centimeter pieces.
Spooning the batter into the hot oil.
Frying until golden brown, about 3 minutes on one side.
For the garlic scapes, trim off the flower buds. Snap off the tips. Slice the garlic scapes into half-centimeter thick pieces. Add the sliced scapes to the batter. Mix well. Optionally, season with ground pepper and dried garlic. The more garlic in these mushroom fritters, the tastier they are.
Pour a few tablespoons of odorless vegetable oil into a frying pan. Spoon the batter into the hot oil. Slice a few champignons thinly and arrange them around the fritters.
Fry until golden brown, about 3 minutes on one side, then flip and brown the other side for about the same amount of time. Then, cover the pan with a lid that has a steam vent or a piece of foil with a slit for steam to escape. Cook until done over low heat for 4-5 minutes.
Serve with smetana or yogurt sauce. Enjoy your meal!
Place the mushroom fritters with garlic scapes on a plate. Garnish with fried mushrooms and dill. Serve with smetana (a type of sour cream common in Eastern Europe) or a yogurt sauce.
And there you have it – a plate of warm, golden Mushroom Fritters with Garlic Scapes, ready to be enjoyed! These little savory pancakes are best served hot, traditionally with a generous dollop of smetana (sour cream) or a light yogurt-dill sauce to complement their earthy flavors. Don't hesitate to experiment by adding other fresh herbs like parsley or chives to the batter. We hope this recipe brings a taste of a European summer to your kitchen and inspires you to explore the delicious possibilities of seasonal ingredients. Enjoy every bite!
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