Morel mushroom season is a fleeting but highly anticipated time for food lovers and foragers alike. These honeycomb-capped delicacies, prized for their nutty, meaty flavor, are wonderful simply sautéed in butter. But breading and frying morels elevates them to a whole new level of crispy, golden-brown deliciousness.
If you’re lucky enough to have foraged a batch of fresh morels, or scored some at a farmers market or specialty store, here are eight mouthwatering fried morel recipes to try this spring. From classic beer-battered to gluten-free rice flour coatings, there’s a preparation to please every palate.
But First, a Few Tips on Cleaning Morels
Before you start frying, it’s important to properly clean your morels. Due to their nooks and crannies, they can harbor dirt, sand and even little bugs. Here are a few methods to ensure your mushrooms are grit-free:
Place the morels in a large bowl and cover with cool water. Agitate gently to release any dirt or debris. Lift the morels out, drain and repeat until the water is clear.
For an extra cleaning step, make a saltwater solution (1 tablespoon salt per quart of water) and soak the morels for 15 minutes to 1 hour. This will help draw out any stubborn dirt or bugs.
If your morels are especially dirty or sandy, you may need to cut them in half lengthwise to rinse out the inside hollow stems. Use a soft brush to remove grit if needed.
Pat the cleaned morels dry with paper towels or let air dry on a clean kitchen towel before frying. Avoid soaking them for too long or they can become waterlogged.
Now on to the recipes!
#1. Grandma’s Classic Beer-Battered Fried Morels
Ingredients:
- 1 pound fresh morel mushrooms, cleaned and halved lengthwise if large
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 cup lager-style beer
- Vegetable oil for frying
Instructions:
In a large bowl, whisk together the flour, salt, pepper and garlic powder. Gradually whisk in the beer until a smooth batter forms.
Heat 2-3 inches of oil in a deep, heavy pot or Dutch oven to 350°F.
Working in batches, dip the morels in the batter, letting the excess drip off. Carefully lower into the hot oil and fry until golden brown, about 2-3 minutes.
Remove with a slotted spoon and drain on paper towels. Sprinkle with a little extra salt and serve immediately.
#2. Panko-Crusted Fried Morels with Lemon Aioli
Ingredients:
- 1 pound fresh morel mushrooms, cleaned and halved lengthwise if large
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1 cup panko breadcrumbs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Vegetable oil for frying
- 1/2 cup mayonnaise
- 1 tablespoon lemon juice
- 1 small garlic clove, minced
- Pinch of salt
Instructions:
Set up a breading station with the flour, beaten eggs, and panko mixed with the salt and pepper in separate shallow dishes.
Dredge each morel in the flour, then the egg, then coat well with the panko mixture.
Heat 1/2 inch of oil in a large skillet over medium-high heat. Fry the breaded morels in batches until crisp and golden, about 2 minutes per side. Drain on paper towels.
Make the aioli by whisking together the mayonnaise, lemon juice, garlic and salt. Serve alongside the warm fried morels for dipping.
#3. Gluten-Free Fried Morels
Ingredients:
- 1 pound fresh morel mushrooms, cleaned and halved lengthwise if large
- 1 cup white rice flour
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 2 eggs, beaten
- Vegetable oil for frying
Instructions:
Mix together the rice flour, salt, garlic powder and pepper in a shallow dish. Put the beaten eggs in a separate dish.
Dip each morel in the egg, then dredge in the seasoned rice flour.
Heat 1/2 inch of oil in a large skillet over medium-high heat. Fry the morels in batches until crisp and browned, about 2 minutes per side. Drain on paper towels and serve hot.
#4. Cornmeal-Crusted Fried Morels
Ingredients:
- 1 pound fresh morel mushrooms, cleaned and halved lengthwise if large
- 1 cup finely ground cornmeal
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1 cup buttermilk
Instructions:
Mix together the cornmeal, flour, salt, pepper and paprika in a shallow dish. Pour the buttermilk into a separate dish.
Dip each morel in the buttermilk, then dredge in the cornmeal mixture, pressing to adhere.
Heat 1/2 inch of vegetable oil in a cast iron skillet to 375°F. Fry the morels in batches until golden brown, about 2-3 minutes. Drain on a wire rack and serve immediately.
#5. Parmesan-Herb Fried Morels
Ingredients:
- 1 pound fresh morel mushrooms, cleaned and halved lengthwise if large
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 eggs
- 1/4 cup milk
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh chives
- Vegetable oil for frying
Instructions:
Set up a breading station with the flour mixed with 1/2 teaspoon salt and 1/4 teaspoon pepper, the eggs beaten with the milk, and the panko mixed with the Parmesan, herbs, remaining salt and pepper.
Dredge each morel in the flour, then the egg mixture, then coat well with the panko mixture.
Heat 1/2 inch of oil in a large skillet over medium-high heat. Fry the morels in batches until golden brown, about 2-3 minutes. Drain on paper towels and serve warm.
#6. Tempura Fried Morels with Ponzu Sauce
Ingredients:
- 1 pound fresh morel mushrooms, cleaned and halved lengthwise if large
- 1 cup all-purpose flour
- 1 cup cold seltzer water
- 1/2 teaspoon salt
- Vegetable oil for frying
- 1/4 cup ponzu sauce
- 1 teaspoon grated fresh ginger
Instructions:
In a bowl, whisk together the flour, seltzer and salt until smooth. The batter should be thin enough to lightly coat the mushrooms.
Heat 2 inches of oil in a deep, heavy pot to 350°F. Working in batches, dip the morels in the tempura batter, then carefully lower into the hot oil. Fry until crisp and lightly browned, about 2-3 minutes.
Drain on a wire rack or paper towels. Mix together the ponzu and ginger and serve alongside the fried morels for dipping.
#7. Buttermilk Fried Morels with Hot Honey
Ingredients:
- 1 pound fresh morel mushrooms, cleaned and halved lengthwise if large
- 1 cup all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne
- 1 cup buttermilk
- Vegetable oil for frying
- 1/4 cup honey
- 1 tablespoon hot sauce
Instructions:
Mix together the flour, cornstarch, salt, pepper, paprika and cayenne in a shallow dish. Pour the buttermilk into a separate dish.
Dip each morel in the buttermilk, then dredge in the flour mixture.
Heat 1/2 inch of oil in a large skillet over medium-high heat. Fry the morels in batches until golden brown and crisp, about 2-3 minutes. Drain on paper towels.
Whisk together the honey and hot sauce. Drizzle over the fried morels and serve immediately.
#8. Crispy Fried Morels with Garlic Butter
Ingredients:
- 1 pound fresh morel mushrooms, cleaned and halved lengthwise if large
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 eggs, beaten
- 1 cup fine breadcrumbs
- Vegetable oil for frying
- 4 tablespoons butter
- 2 garlic cloves, minced
- 1 tablespoon chopped fresh parsley
Instructions:
Set up a breading station with the flour mixed with 1/2 teaspoon salt and 1/4 teaspoon pepper, the beaten eggs, and the breadcrumbs mixed with the remaining salt and pepper.
Dredge each morel in the flour, then the egg, then coat well with the breadcrumbs.
Heat 1/2 inch of oil in a large skillet over medium-high heat. Fry the morels in batches until deep golden brown and crisp, about 2-3 minutes. Drain on paper towels.
Melt the butter in a small skillet over medium heat. Add the garlic and sauté until fragrant, about 30 seconds. Stir in the parsley.
Transfer the fried morels to a serving platter and drizzle with the garlic butter. Serve immediately.
Whether you’re a seasoned morel hunter or trying them for the first time, these fried morel recipes showcase the mushroom’s unique flavor and texture in the most delicious ways.
Just remember to clean them well and fry until fully cooked and crisp. With their short season and rich taste, fried morels are a springtime treat worth savoring.
