Beer-Battered Green Onion and Prosciutto Fritters

Name: Beer-Battered Green Onion and Prosciutto Fritters
Yield: Serves 2 servings
Cuisine: American
Ingredients: 2 green onions (white part only); 20 g maitake mushrooms; 10 slices prosciutto; 1 tablespoon olive oil; as needed Frying oil,; as needed All-purpose flour,; Dill, as desired; 30 g semolina flour or all-purpose flour; 1/4 cup beer (60ml); 10 g Parmesan cheese; 1 pinch black pepper; 20 g green onion (green part); 2 tablespoons mayonnaise (30g); Cayenne pepper, as desired

葱王ーnegiou @cook_40308225

Green onions become sweet and tender when cooked at high temperatures. These are fried in a slightly bitter beer batter. Perfect as a snack with drinks or on their own.
The origin of this recipe
Fritters made by wrapping seasonal vegetables in prosciutto and frying them are a classic Italian appetizer. While pearl onions or zucchini are usually used, the sweet green onions worked perfectly.

葱王ーnegiou @cook_40308225

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Ingredients

Serves 2 servings

2green onions (white part only)
20 gmaitake mushrooms
10 slicesprosciutto
1 tablespoonolive oil
as neededFrying oil,
as neededAll-purpose flour,
Dill, as desired
Batter
30 gsemolina flour or all-purpose flour
1/4 cupbeer (60ml)
10 gParmesan cheese
1 pinchblack pepper
Dip
20 ggreen onion (green part)
2 tablespoonsmayonnaise (30g)
Cayenne pepper, as desired

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Steps

1

Cut the green onions into 2-inch pieces. Heat olive oil in a frying pan and add the green onions, cooking until browned.
2

Wrap the browned green onions with prosciutto.
3

Finely chop the maitake mushrooms. In a bowl, add semolina flour (or all-purpose flour) and gradually mix in the beer, whisking well.
4

Add Parmesan cheese, maitake mushrooms, and black pepper to the mixture and mix well.
5

Dust the prosciutto-wrapped green onions with all-purpose flour, dip them in the batter from step 3, and fry in oil heated to 350°F until lightly golden.
6

Roughly chop the green part of the green onions and blend with mayonnaise and cayenne pepper (or use a mixer).
7

Serve on a plate with the dip on the side.