If you haven’t had a fried morel mushroom, you are not truly Iowan. These gorgeous little earthy nuggets are a celebration when they appear in late April, in Iowa.
1-2poundsof morel mushroomscleaned sliced in half or quartered
One box of Chicken in a Biskit crackers OR 3 sleeves of saltine crackers
1Quartof vegetable oilor other flavorless cooking oil, such as peanut, soybean etc.
Kosher salt for seasoning post-frying
Add oil (enough to fill the bottom of the pan to 3/4 inches up the side) and butter to large cast iron skillet, heat to medium/medium high heat. (350 degrees using an instant read thermometer)
Prepare breading station on three plates:
Plate #1: Add equal parts of flour (1.5 cups) and cornstarch (1.5 cups) to the plate, then add 1 tsp seasoned salt and 1/2 tsp black pepper and whisk around.
Plate #2: Add 2 eggs and 1/4 cup of milk, beat until incorporated
Plate #3: Add 1 cup of flour, 1 cup of cornstarch and 3 to 4 cups of crushed cracker crumbs, mix around (*if saltines are particularly flavorless, add a little seasoned salt and pepper to this mixture as well.
To prepare to fry:
Dip mushrooms in flour mixture on plate number one. Shake excess flour off.
Dip them in the egg mixture.
Roll them in the cracker/flour mixture. Set on a plate for frying.
Fry for 2-3 minutes or until golden on all sides. (Frying at 350 degrees will make your mushrooms perfect!)
Remove to paper towel lined plates to cool a bit. Sprinkle on a bit of kosher salt.
Serve warm, with beer.
*Depending on size of mushrooms, you may need to replenish various breading station plates. Have plenty of ingredients on hand! *Size of skillet will indicate the amount of oil you will need for this "shallow fry".