1 c. pkg. biscuit mix
1 c. chopped fresh mushrooms
2 tbsp. sliced green onion
1 tbsp. chopped pimento
1/4 tsp. salt
1/4 tsp. celery seed
1 beaten egg yolk
1/4 c. dairy sour cream
1 egg white
Cooking oil for deep-fat frying

In a large mixing bowl combine biscuit mix, mushrooms, onion, pimento, salt and celery seed. Combine egg yolk and sour cream. Stir into dry ingredients just until moistened.

In a small mixing bowl use a rotary beater to beat egg white until stiff peaks form (tips stand straight). Fold the beaten egg white into the mushroom mixture.

In a deep-fat fryer or heavy saucepan heat oil to 375 degrees. Carefully drop mushroom batter by tablespoonfuls into hot oil. Fry fritters, a few at a time, about 2 minutes or until golden brown, turning once. Drain on paper towels. Serve warm. Makes 12.