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Fritters

Lynn's Mushroom Fritters

For Batter 

1 cup all-purpose flour 
1 12 oz can of beer 
1 1/2 teaspoons salt 
1/4 teaspoon black pepper 
1 teaspoon paprika 
1 lb mushrooms
 lemon juice 
salt 
4 cups oil for frying 

Prepare batter by blending all but mushrooms, salt, and lemon till smooth. Wipe mushrooms clean with a mushroom brush or moistened paper towel. (mushrooms will sponge full of water if they are washed in the sink, making for a watery dish. The soil they are grown in is sterile, so a little dirt won't hurt.) Sprinkle mushrooms with a little lemon juice and salt. Heat oil to 360F. Dip a mushroom in the batter and drop into hot oil. Repeat with remaining, cooking till golden. Keep mushrooms that are already cooked on a sheet lined with absorbent papaer in a low oven. Serve. I also do zucchini slices this way and serve with fresh ranch dip.

Don't knock the weather; nine-tenths of the people couldn't start a conversation if it didn't change once in a while.

- Kin Hubbard