Italian Snacks and Light Meals Recipes - Mushrooms and Liver Fritters (Fritelle di Funghi e Fegato) Recipe

 

Ingredients

• 25 g/1 oz/2 tbsp butter

• 100 g/4 oz mushrooms, halved

• 225 g/8 oz/2 cups chicken livers, chopped

• Salt and freshly ground black pepper

• 75 ml/5 tbsp Basic White Sauce

• Oil for deep-frying

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Method:

1. Melt the butter in a frying pan (skillet) and add the mushrooms, chicken livers, salt and pepper.

2. Fry (sauté) for 5 minutes, stirring frequently, until the chicken livers are brown.

3. Remove the pan from the heat. Drain off any liquid. Stir the chicken livers and mushrooms into the white sauce and mix well. Leave to one side until the mixture is cold and set.

4. Heat a pan of oil until a cube of bread sizzles and browns in a few seconds. Dip a tablespoon in cold water and take spoonfuls of the sauce mixture and place on a plate.

5. Dip a fondue fork or skewer into each spoonful of mixture and deep-fry each for 3-4 minutes until completely golden brown.

6. Remove from the oil with a draining spoon. Drain on kitchen paper and keep warm while you cook the remainder. Serve with a green salad.