Chanterelle Doughnuts

For the chanterelle fritters, mix rye and wheat flour with a little salt. Bring the butter and water to the boil together, pour over the flour, work into a smooth dough and leave to rest in a cool place.

For the filling, sauté chopped onion in clarified butter, add well cleaned and finely chopped chanterelle mushrooms, sauté until firm to the bite and finally add the diced potatoes. Season with salt, pepper, marjoram and parsley and let cool.

In the meantime, form the dough into a roll of about 4 cm in diameter and cut off pieces of it, each 2 cm thick. Roll out the dough pieces well with a pasta walker, cover half of each dough sheet with filling, fold and crimp the edges.

Fry the chanterelle fritters formed in this way in hot vegetable fat or clarified butter until floating and serve with green salad.

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