The Atlanta Journal-Constitution
ENOKI MUSHROOM FRITTERS
These Korean-inspired fritters or pancakes are quick and simple to prepare. There’s no need to deep-fry them as they will cook in a thin coating of oil in the skillet.
¼ cup soy sauce
1 tablespoon sugar
1 tablespoon water
1 tablespoon rice vinegar
1 teaspoon sesame seeds
1 (about 5-ounce) package enoki mushrooms 1 tablespoon all-purpose flour
1 carrot, peeled and finely grated
1 green onion, chopped
1 large egg
1 teaspoon toasted sesame oil
Coarse kosher salt and freshly ground black pepper 1 tablespoon canola oil, plus more if needed, for cooking
Line a plate with paper towels. Set aside.
Prepare the dipping sauce: Combine the soy sauce, sugar, water, rice vinegar and sesame seeds. Set aside.
For the fritters: Trim and discard the woody end of the mushroom cluster. Using your fingers, separate the mushrooms. Place in a medium bowl and sprinkle the flour over the mushrooms. Add the carrot and green onion. In a small bowl, beat together the egg and sesame oil. Pour the egg over the vegetable mixture and stir to combine. Season with salt and pepper.
Heat a well-seasoned cast-iron or nonstick skillet over medium high heat. Using a brush, thinly coat the bottom of the skillet in canola oil. Using a ¼-cup measuring cup or scooper, scoop the mushroom mixture into the heated skillet. Fill the skillet without crowding. Press each fritter slightly to flatten. Cook until golden brown on one side, about 2 minutes. Using spatula, turn the fritters and continue cooking until golden brown on both sides and set, an additional 1-2 minutes. Remove to the paper-lined plate.
Repeat with remaining fritter mixture, adding more oil as needed. Serve warm with soy dipping sauce. Makes 10 fritters.
Per fritter, including dipping sauce: 51 calories (percent of calories from fat, 53), 2 grams protein, 4 grams carbohydrates, 1 gram fiber, 3 grams total fat (trace saturated fat), 19 milligrams cholesterol, 361 milligrams sodium.