Ozark Fried Morel Mushrooms
Foraged morel mushrooms dipped in egg and cornmeal batter and pan-fried until golden, an Ozarks springtime tradition.
- Prep
- 20 min
- Cook
- 10 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 260 kcal
Equipment
- •Cast iron skillet
Nutrition
Per serving, approximate
- Calories
- 260 kcal
- fat
- 17
- carbs
- 22
- protein
- 6
- calories
- 260
Instructions
- 1
Cut the morels in half lengthwise. Soak them in salted water for 20 minutes to clean out any grit.
- 2
Drain the morels. Soak them in buttermilk for 10 minutes.
- 3
Whisk the eggs directly into the buttermilk mixture.
- 4
Mix the flour, cornmeal, and salt together in a shallow dish.
- 5
Coat the soaked morels in the flour-cornmeal mixture. Press gently so the breading sticks well.
- 6
Heat the oil or lard in a cast-iron skillet over medium-high heat on your stovetop.
- 7
Fry the morels in batches for 2-3 minutes per side until deep golden brown.
- 8
Drain the morels on paper towels. Season with a little extra salt and serve hot.
Chef's tips
Always cook morels thoroughly, as you should never eat them raw. Inspect them carefully and soak well to remove trapped grit or insects.
Storage
Best eaten immediately; not recommended for storage.
Reheating
Reheat briefly in a hot skillet to re-crisp; avoid microwaving.
Common mistakes to avoid
- •Skipping the soak step, which leaves dirt and grit inside the mushrooms
- •Crowding the skillet, which lowers the heat and makes the breading soggy
Serving suggestions
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