- 150g dried boletus.
- 125g flour
- 80g butter
- 3-4 eggs
- 250ml water
- 200g buffalo mozzarella (do not discard the basil flavoured water)
Hydrate the Boletus in hot water for 5 minutes. Strain but keep both the water and the Boletus.
Boil the water from the mushrooms with a pinch of salt and add the flour. Mix thoroughly until obtaining a smooth consistency and remove from the heat. Set aside.
Finely chop the Boletus, the garlic and parsely and lightly fry with butter and mix with the mixture from step 2.
Add the egss one by one to the warm mixture, ensuring each egg is mixed in thoroughly before adding the next one. Mix until obtaining a light mixture.
Fry the fritters one by one in hot olive oil, ensuring they cook on both sides.
Para hacer la crema de mozzarella, calentar su suero y triturar el queso añadiendo poco a poco el suero hasta hasta que quede listo y cremoso. Añadir un poco de albahaca. (No hace falta añadir todo el suero).
To make the mozzarella cream, heat the mozzarella liquid and blend the cheese gradually adding in the liquid until it is creamy. Add some basil. (All the liquid will not be needed).
Serve the fritters hot with the warm sauce