Gather, measure and prepare the Fried Morels ingredients as listed.
In a large, deep skillet, heat oil ½ inch (1+ centimeter) of oil over high heat. Heat oil to 350° Fahrenheit (180° celsius). We recommend using an instant-read thermometer to ensure your oil is at the correct temperature for frying.
Meanwhile, in a shallow bowl, combine flour, salt, garlic powder, onion powder, thyme, pepper and cayenne (if using). Whisk to combine and set aside.
Add buttermilk to a seperate bowl. Then, drop clean morel mushrooms in buttermilk and toss to coat. With one hand (your "wet" hand) remove morels from buttermilk, shaking off any excess. Add wet morel mushrooms directly to the flour mixture. Using your other hand (your "dry" hand) toss the mushrooms to coat generously in seasoned flour.
Once the oil is hot, carefully drop mushrooms into the oil in batches. Do not overcrowd the pan. Fry mushrooms for three or more minutes before flipping. Fry the morels for an additional three or more minutes or until golden brown and fully cooked. Cut into a larger mushroom to test for doneness. Raw morel mushrooms are toxic and must be fully cooked through before consuming.
Transfer Fried Morels to a paper towel lined plate to drain off any excess oil. Season with salt, to taste, immediately. Fry remaining mushrooms in batches. Serve immediately with lemon wedges and/or Lemon Crema.
Gather, measure and prepare the Lemon Crema ingredients as listed.
Place creme fraiche in a small serving bowl. Add lemon juice to taste and stir to combine. Season to taste with salt. Keep chilled until ready to serve with Fried Morel Mushrooms.