Ingredients

• 20 large fresh morel mushrooms
• 1.5 cups milk
• 1 large egg
• 0.5 cups all-purpose flour
• 0.5 cups Italian cracker crumbs
• 1 teaspoon paprika
• 0.5 teaspoons ground black pepper
• 0.25 teaspoons cayenne pepper , or more to taste
• 0.25 teaspoons dried oregano
• 0.13 teaspoons dried thyme
• 0.13 teaspoons ground cumin
• 1 quart vegetable oil for frying , or as needed

Instructions

1. 1 Place morels into a large bowl of warm, salted water and let soak for 30 minutes. Drain and blot dry with paper towels; set aside.
2. 2 Whisk together milk and egg in a small bowl until well combined. Combine flour, cracker crumbs, paprika, black pepper, cayenne pepper, oregano, thyme, and cumin in a large resealable plastic bag.
3. 3 Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).
4. 4 While oil is heating, dip mushrooms, a few at a time, into milk mixture. Toss in breading mixture until coated; shake off excess.
5. 5 Working in batches, fry breaded mushrooms in hot oil until dark brown and crispy, 2 to 3 minutes per side. Drain on paper towels.

Nutrition per serving