ENOKI MUSHROOM FRITTERS

Enoki mushroom fritters

ENOKI MUSHROOM FRITTERS

#SIAitheKitchen

Wow. Wow wow wow wow wow. Enoki mushroom fritters. I’ve never had enokis like this before. I’m so used to having enokis in mainly soups and hot pots. I’ve also stir-fried them and have wrapped them up raw in a salad roll before but had never thought to batter ‘em up and fry ‘em! What is this genius!?

When cooked in the above methods, the enokis become limp immediately. It’s not bad as they pretty much disintegrate into the soup or stews that I cook but I do enjoy the textural element they are raw. When raw, they are straw-like and crunchy, as you would expect from other varietals of mushrooms. But how to preserve that bouncy texture? Enter the pancake batter.

By coating them in a pancake batter, not only does the batter add extra flavour and crunch, it also prevents the enokis from getting overly soggy as you would in other methods of cooking. Not only that, but it’ also paired with a complementary dipping sauce which also just ups the “yum” factor on this. I cannot wait to make this again - makes for a perfect side dish or snack!

ENOKI MUSHROOM FRITTERS - serves 2 as a side dish (adapted from My Korean Kitchen)

Fritters:

  • 1 pack of enoki mushrooms, ends trimmed, rinsed and patted dry

  • 4 tbsp all-purpose flour

  • 2 eggs, beaten

  • 1 stalk scallion, sliced

  • 1/2 tsp kosher salt

  • dash of white pepper

  • 1 tbsp vegetable oil, for frying

Dipping sauce:

  • 2 tbsp soy sauce

  • 1 tsp toasted sesame oil

  • 1 tsp granulated sugar

  • dash of white pepper

  1. Dust the mushrooms with flour.

  2. Beat the eggs together with the scallions, salt and pepper. Pour over the mushrooms to coat. Mix together with chopsticks until well-coated.

  3. In a saucepan, heat the vegetable over medium heat. Gather some mushrooms with a chopstick and add to pan. I like to make them thin and small so they are very crunch. Cook until browned on one side, about 1 1/2 minutes, flip and brown on the other side. Repeat until all of the mushrooms are cooked.

  4. Transfer cooked mushrooms over to a paper towel to remove excess oil.

  5. Combine the dipping sauce ingredients in a small ramekin. Serve with the enoki mushrooms fritters.

PLANT-BASED, KOREAN, ASIANStephanie Siaenoki mushroom fritters, enoki mushrooms, sia in the kitchen, leftover enoki mushrooms, what to do with enoki mushrooms, fried mushrooms, crispy enoki mushroomsComment