Unsupported Browser

Your web browser appears to be outdated. Our website may not look quite right in it.

Please consider updating your browser to enjoy an optimal experience.

Dismiss this message

Blog Image

Crunchy Enoki Mushroom Fritters: Korean Sides

2758

Many or all of the products featured here can be from partners who compensate us. This may influence which products we write about and where and how the product appears on a page. However, this does not influencer our evaluations. Our opinions are our own.


mushrooms

image source: www.pixabay.com

The crunchy enoki mushroom fritters are often served as a side dish in Korea! These are the perfect party starter. The best part, they are a sweat-free quick recipe. Save a Sunday to catch up with your buddies while munching on these homemade yummy mushroom fritters! Additionally, enoki mushrooms are loaded with Vitamin D, calcium, iron, and a host of other vitamins and minerals. They can help boost intellect, power-up the immunity, protect from several allergic reactions, safeguard from anemia, as well as lessen both cholesterol and blood pressure.

How to Cook

Cooking the crunchy enoki mushroom fritters is a matter of 6-10 minutes. It involves coating the mushrooms twice with two different mixtures and then shallow frying them until crisp.

Ingredients

  • Enoki Mushroom (400 grams)
  • Rice flour (4 Tablespoons)
  • 4 Eggs
  • 1 red shallot
  • 1 Carrot
  • Chinese chives (10-15 grams)
  • Ground black pepper (1 teaspoon)
  • Chili flakes (1 teaspoon) (optional)
  • Sesame oil (2 teaspoons)
  • Olive oil (for frying)
  • Salt to taste

Instructions

Chinese chives

image source: www.pixabay.com

Prepare the Mushroom, Eggs, and Veggies Enoki Mushrooms

Get rid of their woody stems and rinse thoroughly.

Eggs: Crack them in a large bowl and whisk well.

Veggies: Cut the shallot in half and slice it up finely. Peel the carrot and julienne. Chop the chives finely.

Marinade the Enoki Mushroom

  • Spread out the prepped enoki mushrooms on a tray. Drizzle the sesame oil and shower the rice flour all over the mushrooms. Now, toss well to coat the mushrooms with the flour & oil.
  • Next, take the bowl of whisked eggs. Add the prepped veggies (shallot, carrot & chives), pepper powder, chili flakes and salt in the eggs. Mix the ingredients.
  • At this moment, transfer the flour & oil tossed mushrooms into the eggs and veggie mix. Let the mushrooms sit in the semi-liquid mixture for 1-2 minutes to absorb the liquid.

Fry the Mushroom Fritters

  • Place a non-stick pan on the stove. Set the heat to medium. Drizzle some oil and wait a minute for the oil to get hot.
  • Take a spoonful of the marinated mushroom and place it on the pan. Gently flatten out the mushroom scoop. Depending on your pan size, continue putting 3-5 spoonfuls of marinated mushrooms separately.
  • Let one side fry for 2-3 minutes until it turns crispy brown in color. Once, a side is fried, flip over to fry the other side. Drizzle little oil if needed.

Take out the crunchy enoki mushroom fritters in a plate. Repeat heating oil and frying the rest of the marinated mushrooms. You can also store the excess marinated mushrooms in an air-tight container in the fridge for later. Fry them up in your leisure hour to enjoy with a warm cup of coffee!

Tips

  • All-purpose flour is a good substitute for rice flour. That said using rice flour results in a crunchier fritter.
  • The chili flakes are added for extra spice, if you prefer subtle heat in your crunchy enoki mushroom fritters, skip it.

You may also like