Saffron milk caps in batter: recipes with photos

Ryzhiki are quite versatile mushrooms that can be stewed, pickled, salted, or fried. In addition, many housewives make them into an incredible snack - saffron milk caps in batter. This dish is suitable not only for a family dinner, but also for a holiday table.

How to cook saffron milk caps in batter

Before you start cooking, you need to carefully select and process the mushrooms. Unfortunately, wormy specimens are very common among them.

There are several types of processing of forest products:

• soaking in water - the mushrooms are left in water for 15 minutes, after which they are rinsed with running water and dried;
• dry cleaning - involves cleaning from minor dirt with a damp cloth or toothbrush; as a rule, most housewives prefer to use this method before preparing a given dish, since mushrooms tend to absorb liquid.

After the main component is cleaned, it is necessary to remove their legs, since only the caps will be used in the future. If desired, the fruiting bodies can be left whole or cut into pieces.

The next step is to prepare the test. To make the batter crispy, add cold water when preparing it. But there are recipes where milk is used instead of this liquid. In any case, experienced housewives advise placing any liquid in the refrigerator for a short amount of time before preparing the dough, but do not allow it to freeze.

Recipes for making saffron milk caps in batter

There are a lot of variations of this dish. The batter can be garlic, onion, cheese, mayonnaise or beer. It is worth considering the most original and popular recipes for saffron milk caps in batter step by step with photos.

A simple recipe for saffron milk caps in batter

Ingredients:

• mushrooms – 15-20 pcs.;
• flour – 5 tbsp. l.;
• egg – 1 pc.;
• sparkling water – 80 ml;
• sunflower oil – 4 tbsp. l.;
• salt.

Preparation:

1. Process the main component well, leaving only the caps.
2. In a common bowl, mix flour with water and egg. Knead the dough.
3. Salt each cap, dip in flour and then in batter.
4. Fry on both sides.
5. Place on a paper towel to remove excess fat.

Fried saffron milk caps in batter with onions

Ingredients:

• flour – 1 tbsp.;
• eggs – 2 pcs.;
• onions – 1 pc.;
• fresh saffron milk caps – 0.4 kg;
• milk – 100 ml;
• baking powder - 2 tbsp. l.;
• salt - to taste;
• sunflower oil - for frying;
• a small bunch of green onions.

Step-by-step instruction:

1. In a deep container, mix flour with salt and baking powder. In a separate deep container, beat one egg and milk.
   
2. Grind the peeled onion using a blender. Mix the resulting milk-egg mixture with dry ingredients and chopped onion.
   

3. Dip pre-prepared mushrooms into the dough and place several pieces at a time in heated oil. Fry on each side for about 4 minutes until golden brown.
4. Place the finished dish on paper napkins. Finely chop the green onions and sprinkle on the finished caps.

Saffron milk caps in batter with garlic flavor

Required ingredients:

• baking powder – 1 tsp;
• mushrooms – 10 pcs.;
• vegetable oil – 0.3 l;
• garlic – 5 cloves;
• water – 0.3 l;
• sesame – 3 tbsp. l.;
• starch – 80 g;
• flour – 1 tbsp.;
• salt - to taste.

Step-by-step instruction:

1. In a deep bowl, mix dry ingredients: salt, flour, starch and baking powder.
2. In a separate bowl, mix cold water with three tablespoons of vegetable oil. Beat with a mixer and add to the prepared dry mixture.
3. Beat the resulting mass until a homogeneous consistency is obtained.
4. Using a special press, chop the garlic and add it to the total mass.
5. Next add sesame seeds.
6. Place the bowl of batter in the refrigerator for 20 minutes.
7. Cut the mushrooms into thin slices.
8. Heat the remaining oil in a frying pan.
9. Dip the mushroom slices into the dough, then place them in the frying pan.

Saffron milk caps in batter with beer

Required ingredients:

• chicken egg – 1 pc.;
• light beer - 1 tbsp.;
• breadcrumbs - 2 tbsp;
• fresh saffron milk caps – 500 g;
• vegetable oil – as needed;
• wheat flour – 1 tbsp.

Step-by-step instruction:

1. Clean and rinse the mushrooms.
2. Remove the stems from the gifts of the forest and place the caps in boiling water.
3. Cook for about 15 minutes, then drain in a colander to remove excess liquid.
4. In a separate container, beat one egg.
5. Pour 1 glass of beer into the resulting mixture in a thin stream.
6. Stirring constantly, add salt, flour and 3 tsp. vegetable oil.
7. Using a mixer, beat until smooth.
8. The caps can be left whole or cut into pieces. Dip in batter, roll in breadcrumbs.
9. Fry the workpiece on both sides.
10. Place the finished product on a napkin for a few minutes.

Saffron milk caps in cheese batter

You will need:

• flour – 50 g;
• saffron milk caps – 0.7 kg;
• cheese (hard variety) – 0.2 kg;
• salt - to taste;
• mayonnaise – 4 tbsp. l.;
• pepper - to taste;
• eggs – 2 pcs.;
• sunflower oil – 0.1 l.

Step-by-step instruction:

1. Using a mixer, beat the eggs and add mayonnaise while stirring constantly.
2. Grate the cheese on a fine grater and add to a common bowl.
3. Add salt and pepper to taste.
4. Once you have a homogeneous consistency, add flour.
5. Whisk the resulting mass.
6. Cut the pre-prepared caps into thin slices, then dip each one in the dough and place in boiling oil.
7. When the dish is ready, place on a paper napkin.

Spicy saffron milk caps in batter

Required Products:

• gifts of the forest – 500 g;
• half a glass of wheat flour;
• cow's milk – 0.1 l;
• chicken egg – 1 pc.;
• 2 cloves of garlic;
• cumin – 1/3 tsp;
• vegetable oil - for frying.
• sugar – 1 tsp;
• ground red pepper – ½ tsp;
• 1 bunch of dill;
• ground black pepper – 1 tsp;
• salt - to taste.

Step-by-step instruction:

1. Peel the mushrooms, cut off the stems, rinse and drain in a colander.
2. In a common container, beat milk and egg.
3. Add spices and sugar to the resulting mixture.
4. Chop the herbs and garlic and place in a common bowl.
5. Add flour while whisking constantly.
6. Place the bowl of dough in the refrigerator for 10 minutes.
7. Dip the pieces in batter.
8. Fry on both sides until a golden brown crust forms.
9. Transfer the fried pieces to a paper napkin.

Saffron milk caps in batter with mayonnaise

Required:

• mushrooms – 0.5 kg;
• mayonnaise – 4 tbsp. l.;
• 1 egg;
• 2 tbsp. l. flour;
• four cloves of garlic;
• salt, pepper - to taste;
• Sunflower oil - for frying.

Step-by-step instruction:

1. Boil the pre-prepared pieces in slightly salted water for about 3 minutes, then drain them in a colander. In a deep bowl, mix the egg with mayonnaise, add flour and chopped garlic.
   
2. Add salt and pepper, beat until smooth. Dip the gifts of the forest into the dough and place in boiling oil.
   
3. Place the finished slices on paper towels.

Calorie content of saffron mushrooms in batter

The energy value of this fresh product is only 22.3 kcal. However, the calorie content of saffron milk caps in batter exceeds the calorie content of fresh mushrooms by 9 times. Thus, the energy value of this dish per 100 g is 203 kcal. This significant difference is due to the fact that the product is fried in a large amount of oil. That is why in many recipes the final step is to place the finished dish on a paper towel, and only after that can it be transferred to a common plate. This is necessary so that excess fat remains on the napkin, thereby reducing the calorie content of the product slightly.

Conclusion

It’s easy to prepare saffron milk caps in batter; it won’t take much effort and time from the housewife. This dish goes well with fish, rice, meat and vegetables. They should be served in a separate plate on lettuce leaves. This dish will please all family members.

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