- 3 dozen fresh mushrooms
- 2 tablespoons butter
- 12 slices bacon
- 3 dozen large shrimp, peeled and deveined
- 3 dozen shucked oysters, drained
- 1 1/2 cups all-purpose flour
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 2 eggs, beaten
- 1 teaspoon vegetable oil
- 1 cup milk
- 4 egg whites
- Vegetable oil
- Orange marmalade
How to Make It
Wash mushrooms; pat dry. Sauté mushrooms in butter in a large skillet 5 minutes; remove from heat, and let cool.
Cut bacon slices in half; cook until transparent but not crisp. Drain and set aside.
Alternate shrimp, oysters, mushrooms, and bacon on wooden skewers. Set aside.
Combine flour, sugar, salt, beaten egg, 1 teaspoon oil, and milk in a large mixing bowl; mix well. Beat egg whites (at room temperature) in a small bowl until foamy. Fold into batter. Dip brochettes into batter.
Fry in deep hot oil (375°) until golden brown. Drain well on paper towels. Serve with orange marmalade.