Black Trumpet Fritters

Fritter Batter:

• 1 egg beaten
• 1 cup Milk
• 1 cup corn meal
• 1 cup flour
• 1 tbs bakeing powder
• 1 tsp salt

Filling:

• 1/2 cup sweet onion finely chopped
• 1/2 cup assorted color bell peppers chopped fine
• 1 cup rehydrated black trumpets, chopped
• Reserved liquid from the mushrooms
• 1 tbs ground turmeric

Rehydrate the mushrooms in as little hot water as it take to cover for 15 minutes. Drain, keeping the liquid, and chop. In a frypan with a little butter soften the onions, pepper and mushrooms. Add the reserved liquid and reduce to almost dry. Mix the milk and egg, then whip in the other fritter batter incredients. Add the mushroom mixture and turmeric. Cover and let set over night. Heat pan of oil to 350. Using two spoons drop dollops of fritter batter into oil. Remove and drain when golden brown. You can serve with a chipotle lime mayo dip.