Champignons in batter
Composition / ingredients
8
servings:
Cooking method
1. Peel the champignons, wash them under running water, then boil them in lightly salted water for 10 minutes from the moment of boiling.
2. Break the eggs into a bowl, whisk with a fork, pour milk, pour salt and ground black pepper to taste, mix.
3. In the resulting batter, we spread the boiled mushrooms, then put them a couple of pieces in a dish with flour, breaded from all sides.
4. We return the mushrooms to the batter, then breaded in breadcrumbs.
5. Heat the vegetable oil in a saucepan, dip the mushrooms in it and fry until golden, then spread on a paper towel to remove excess oil.
We serve it on the table in a warm form.
Help yourself!
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Champignons - 24 kcal/100g
- Ground black pepper - 255 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Breadcrumbs - 347 kcal/100g
