Baked Parasols

Remove the stems from the parasols, clean the hats and cut them in half.

For breading, place a soup plate of flour, a soup plate with egg and a dash of milk and a soup plate with breadcrumbs next to each other.

Beat the eggs and milk well with a fork and add a little salt to the breadcrumbs.

Carefully, so that the pieces do not break apart, roll the parasols in the flour, drag them through the egg mixture and then roll them in the breadcrumbs.

Heat the oil in a deep frying pan and fry the parasols in it over medium heat until they are golden brown.

Remove the parasols and drain on paper towels.

Preparation Tip:

Serve with a tartar sauce!

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