/Porcini Fritti

Porcini Fritti

While I am sad to say goodbye to summer (actually its the prosciutto and fig sandwiches I will really miss), I am so glad it is nearly fall because things like porcini fritti (fried porcini mushrooms) are possible!

How to make them:

Servings:2
500 grams of funghi porcini (boletus edili)
1 cup fine breadcrumbs
1/2 cup buckwheat flour (grano saraceno to us in Italy)
2 eggs
a splash of milk
peanut oil
salt

Clean the porcini and cut into pieces a bit larger than bite size.

Beat the eggs, add milk and a dash of salt. Mix well.

In a separate bowl mix the breadcrumbs and buckwheat.

Fill a pan with peanut oil and heat.

Dip the porcini in the egg and milk batter, then in the breadcrumbs and buckwheat, and place in the oil until golden brown (see photo above). Remove from the oil and drain on paper. Give them another dash of salt and serve.

2016-01-07T14:38:47+00:00 September 5th, 2008|Categories: Food & Wine|9 Comments

9 Comments

  1. Megan September 7, 2008 at 5:12 pm - Reply

    Where or where do you find these delicious creations?

  2. Katie September 7, 2008 at 5:14 pm - Reply

    Ristorante La Stazione in Santo Stefano Belbo (Piedmont). I ate them one year ago to the day of the post:) I saw lots of mushrooms in the testaccio market yesterday and might have to deep fry some for our dinner with carlos later this month!!!

  3. Rob September 9, 2008 at 10:52 am - Reply

    I want those.

  4. Katie September 9, 2008 at 5:30 pm - Reply

    You can make them (or I will next week). I added the recipe so if you are feeling inspired, you can try it out!

  5. […] is my favorite time of year for many reasons (see fried porcini entry) and among them are the numerous sagre (food festivals) that celebrate typical autumn produces and […]

  6. Kim September 10, 2008 at 11:08 pm - Reply

    Oh my God I’m going to try this – sounds FANTASTIC!

  7. Katie September 10, 2008 at 11:10 pm - Reply

    It is the best thing on earth. Then again, I say that about everything that is deep fried:)

  8. domenic January 29, 2014 at 6:57 am - Reply

    The porcini fritti looks amazing!!… i just had this sudden random thought of deep frying the fresh whole (frozen) porcini that we bring into the restaurant, and i instantly salivated. They look incredibly delicious. I’m thinking of offering them as a side to a whole lobster dish along with the gnocchi in a saffron lobster sauce.. what do you think?! 😉 Why do you use buckwheat flower, may i ask?.. I’m sure for a good reason, just curious how it differs from regular flower (aside from being gluten free, i think?)
    Thanks!
    My restaurant is Ferro Bar Cafe on St. Clair in Toronto. http://www.ferrobarcafe.ca. Southern Italian cuisine.

  9. Sara L. September 28, 2015 at 11:00 am - Reply

    I just ate these last week in Cortona (Toscana) at Trattoria Dardano….. they were amazing!!! I can’t wait to try making them at home.

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