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For the mushrooms
- 400g medium-sized chestnut mushrooms
- 40g plain flour
- 2 eggs, beaten
- 100g natural dried breadcrumbs
- Finely grated zest of 1 lemon
- Vegetable oil, for shallow frying
- Salt and freshly ground black pepper
For the dip
- 100g mayonnaise
- 100g Greek-style natural yoghurt
- 1 small garlic clove, crushed
- 2 tbsp chopped fresh parsley
- First of all, make the dip by mixing together the mayonnaise, yoghurt, crushed garlic and parsley. Season with a little black pepper, then set aside.
- Put the flour into a large bowl and season well with salt and pepper. Rinse the mushrooms briefly with water, then toss them in the flour (the water helps the flour to stick to them).
- Beat the eggs in a separate bowl with 4 tbsp cold water. Put the breadcrumbs onto a large plate, mixing in the lemon zest. Dip the mushrooms in the beaten egg, then roll them in the breadcrumbs.
- Heat the vegetable oil in a deep frying pan or wok to a depth of approximately 4cm. When hot, add a few mushrooms and fry until golden brown – about 2-3 minutes – turning occasionally. Lift them out with a slotted spoon and drain on kitchen paper. Fry the remaining mushrooms in batches until all of them are cooked.
- Serve hot, with the garlic mayo on the side.
- If you’re making these for a party, prepare the mayo and mushrooms ahead of time. Place the mushrooms on baking sheets and re-heat them for 5-8 minutes at 180°C, fan oven 160°C, Gas Mark 4.