Spring Mushroom Fritters with Garlic Thyme Aioli

To celebrate Patriot’s day, it’s time to go foraging. Pick some New England wild mushrooms and hope you survive (or go to your local market and get them there). Just be careful which ones you pick. We don’t want you killing off your family or Trip like crazy. maybe a trip to the market is a better place to get the ingredients for Spring mushroom fritters.

This recipe offers a fluffy batter with the earthiness of wild mushrooms. It is based on Pate a Choux which is used for making cream puffs, profiteroles, and eclairs. We omit the sugar and fry the dough to create a fluffy light fritter. This won’t work in an air fryer. You need to put it in oil to create it’s shape.

Also, you can change the fillings all you want. We use mushroom here. But, you can use goat cheese, shrimp, lobster, crab, chicken, or a variety of vegetables. Try artichokes, spinach, and feta for a Mediterranean flavor. Play with it. Sweet or savory. Spring mushroom fritters are a good starting point. But, don’t be afraid to experiment.

The aioli here is made from scratch. You can opt to just fold flavors into mayonnaise if you feel unsure about making it from egg.You could also do other dips if you like: a nice marinara sauce or a garlic cream or cheese sauce. The possibilities are endless.

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Spring Mushroom Fritters with Garlic Thyme Aioli

cheffd

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Course Appetizer

Cuisine American

Servings 24 Fritters

Ingredients

  

• 1 cup milk
• 1 cup flour
• 1/2 cup butter
• 1/2 tsp kosher salt
• 4 large eggs
• 2 cups assorted wild mushrooms diced
• 1/2 cup diced sweet onion
• 2 Tbsp sherry or other fortified wine
• 1/4 cup crumbled goat cheese
• 1/2 tsp fresh chopped thyme
• salt and pepper to taste
• Olive oil to saute the mushrooms
• Frying oil for frying the fritters
• For the Aioli:
• 2 large egg yolks
• 1 Tbsp Lemon Juice
• 1 tsp chopped fresh garlic
• 1 Tbsp chopped fresh thyme
• 1 cup olive oil
• Salt and pepper to taste

Instructions

 

• Put all ingredients except the thyme and oil in a small food processor or mixing bowl. Whisk briskly or turn on the processor. Drizzle in the oil until a mayonnaise is formed. Then fold in the thyme. Alternatively, you could just use mayonnaise instead of the eggs and oil. Just fold in the other ingredients.
• For the fritters: Heat olive oil in a pan and saute the onions and mushrooms until they are soft. Add the sherry and reduce until it has all been absorbed. Set aside to cool.
• Make the fritter batter which is a Pate a choux: Heat milk and butter in a heavy gauge pot. Bring to a boil, then back off the heat just a bit. Use a wooden spoon to mix in the flour. Stir constantly to prevent burning. Cook until most of the moisture is out. The batter will look like a roux for sauces.
• Transfer the "batter to a mixer and add in the eggs one at a time. Add in the herbs and seasoning at this time.
• Fold the pate a choux into the mushrooms a little at a time. You want a good proportion of mushroom to batter; otherwise, it could become all puff and no mushroom. If you have leftover batter, you can bake it to make cream puffs, profiteroles, or eclairs. Also, fold in the thyme and goat cheese at this time so they will stand out. And, adjust seasoning as needed.
• Heat the frying oil either in a heavy duty pot or a fryer to 350 degrees. Scoop fritter batter into the oil and allow to rise to the top. If it gets stuck on the bottom, knock it loose with a spider or spoon. It will brown on one side. To create an even cook, either place a fryer basket over the fritters to keep them submerged or flip them occasionally with a "spider" or slotted spoon.
• When they are golden brown and cooked through, remove from the oil onto paper towels to absorb excess oil. Serve with aioli for dipping.

Notes

As mentioned in the instructions, you can use pre-made mayonnaise instead of making your own for the aioli. I find the color, consistency, freshness, and flavor of a handmade aioli more appealing. But, it does require a careful steady hand. If you put the oil in too fast, it can break, then you have a mess on your hands.

When making the Pate a choux, I have found that cooking it until it almost burns in the bottom of the pan creates a better puff. Removing the moisture during the initial cooking phase creates a lighter dough. Also, when you mix in the eggs, adding them one at a time is crucial. It allows better incorporation and incorporates more air leading to a better puff.

I use milk for the batter. You could use water or a mixture of water and milk. I like the richness and body created by milk.

Keyword Aioli, Appetizer, farm to fork, fritter, Garlic, Morel, mushroom, spring, thyme