Description
Crispy Enoki Pancakes That Will Brighten Your Plate
Ingredients
Scale
- 1 cup sifted starch (potato starch or cornstarch works perfectly)
- 3/4 cup water (adjust for desired thickness)
- 2 tablespoons oil (neutral oil like canola or vegetable)
- 2 tablespoons soy sauce (use gluten-free for Enoki Pancakes)
- 1 teaspoon ground ginger (fresh ginger adds more flavor)
- 1/2 teaspoon black pepper (adjust to taste)
- 1 tablespoon thinly sliced red chillies (substitute with bell peppers for milder option)
- 3 tablespoons spring onions (chives or shallots can be used as alternatives)
Instructions
- In a medium bowl, combine sifted starch with water, oil, soy sauce, ground ginger, black pepper, thinly sliced red chillies, and chopped spring onions. Whisk until the mixture is smooth and free of lumps. Adjust the water for your desired batter consistency; it should be thick yet pourable. Set the bowl aside while you prepare the enoki mushrooms.
- Trim the base of the enoki mushrooms and gently separate them into small bunches, reserving approximately 12 strands for the pancakes. Lay the mushroom strands in a lattice pattern to maximize surface area for even cooking.
- Place a non-stick frying pan over medium-high heat and add a drizzle of neutral oil, spreading it evenly across the surface. Let the pan heat up until the oil shimmers.
- Carefully dip each enoki lattice into the prepared batter, making sure to coat the mushrooms thoroughly while allowing any excess batter to drip off. Gently place the batter-covered enoki mixture in the hot skillet and slightly flatten it down with a spatula.
- Fry the enoki pancake for about 4-5 minutes, or until the bottom is golden brown and crispy. Carefully flip the pancake using a spatula. Cook the other side for another 4 minutes until it becomes equally golden.
- Once both sides are perfectly crisp, transfer the Enoki Pancakes to a plate and keep them warm. Serve them hot, optionally garnished with sesame seeds and a drizzle of soy sauce or vegan mayo.
Notes
- Adjust the water in the batter for desired thickness.
- Use gluten-free soy sauce for a gluten-free option.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 0 mg
Keywords: Enoki Pancakes, Vegan, Gluten-Free, Appetizer