1 cup biscuit mix
1 cup chopped mushrooms
1 tablespoon sliced green onions
1 tablespoon pimiento
1/4 teaspoon salt
1/4 teaspoon celery seed
1 egg yolk, beaten
1/4 cup sour cream
1 egg white
oil
Servings: 12
1. In mixing bowl combine biscuit mix, mushrooms, onion, pimiento, salt, and celery seed. Mix together egg yolk and sour cream; stir into dry ingredients just till moistened. Beat egg white to stiff peaks. Gently fold beaten egg white into mushroom mixture.
2. In heavy saucepan or electric deep-fat fryer heat oil to 375F. Drop batter by tablespoon into hot oil. Fry about 2 minutes or till golden brown, turning once. Transfer to rack to drain. Serve hot.
Servings: 12
1 cup chopped mushrooms
1 tablespoon sliced green onions
1 tablespoon pimiento
1/4 teaspoon salt
1/4 teaspoon celery seed
1 egg yolk, beaten
1/4 cup sour cream
1 egg white
oil
Servings: 12
1. In mixing bowl combine biscuit mix, mushrooms, onion, pimiento, salt, and celery seed. Mix together egg yolk and sour cream; stir into dry ingredients just till moistened. Beat egg white to stiff peaks. Gently fold beaten egg white into mushroom mixture.
2. In heavy saucepan or electric deep-fat fryer heat oil to 375F. Drop batter by tablespoon into hot oil. Fry about 2 minutes or till golden brown, turning once. Transfer to rack to drain. Serve hot.
Servings: 12
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