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Crispy Enoki Pancakes: 5 Reasons You’ll Love Them

Enoki Pancakes
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Crispy Enoki Pancakes are a delicious, gluten-free vegan snack, packed with umami flavor and perfect for any meal.

Ingredients

Scale
  • 200 g enoki mushrooms (trimmed and separated)
  • 50 g potato starch (gluten-free)
  • 150 ml water (for batter consistency)
  • 2 tbsp cooking oil (neutral oil like sunflower)
  • 2 tbsp soy sauce (low-sodium preferred)
  • 1 tsp ground ginger (for flavor)
  • 1 tsp black pepper (to taste)
  • 1 small thinly sliced red chilies (optional)
  • 2 stalks spring onions (finely chopped)
  • 1 tbsp toasted sesame seeds (for garnish)
  • soy sauce or vegan mayo (for drizzling or dipping)

Instructions

  1. In a mixing bowl, combine the sifted potato starch, water, cooking oil, and soy sauce. Whisk until smooth.
  2. Stir in the ground ginger, black pepper, sliced red chilies, and spring onions.
  3. Take the enoki mushrooms and trim off the brownish bottoms, then separate them into clusters forming a lattice.
  4. Heat a non-stick frying pan over medium heat and add a bit of cooking oil.
  5. Dip the overlapping enoki mushrooms into the batter and gently place them in the heated pan.
  6. Fry for about 4-5 minutes or until golden and crispy.
  7. Flip the pancake carefully and cook the other side for an additional 4 minutes.
  8. Serve warm on a platter topped with toasted sesame seeds and drizzled with soy sauce or vegan mayo.

Notes

    Nutrition

    Find it online: https://sarecipe.com/enoki-pancakes/