Have you tried Enoki mushrooms? The texture is a bit chewy and perfect for crispy dishes!
![Enoki Mushroom Pancakes displayed on a plate with a dipping sauce included.](https://goodoldvegan.com/wp-content/uploads/2021/02/Enoki-Mushroom-Pancakes.jpg)
Enoki Mushroom Pancakes
You'll love these Enoki Mushroom Pancakes as they are perfectly crispy on the outside and chewy on the inside!
4.14 from 15 votes
Prep Time: 15 minutes mins
Cook Time: 20 minutes mins
Total Time: 35 minutes mins
Course: Appetizer, Side Dish, Snack
Cuisine: Asian-Inspired, Korean-Inspired
Keyword: Crispy, Mushroom, Plant-Based, Recipe, Snack, Vegan
Author: Seyran
Servings: 2
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Ingredients
- 7 oz Enoki mushrooms washed & bottom part removed
- 1 medium carrot finely chopped
- 1/2 yellow onion finely sliced
- 1 green onion
- 1 tbsp sesame oil
- salt to taste
- black pepper to taste
Batter
- 3 tbsp tapioca starch
- 2 tbsp gluten-free all purpose flour
- 1/4 cup water
- 1/2 tbsp garlic powder
Dipping sauce (mix together following)
- 2 tbsp soy sauce
- 1 tbsp black vinegar any other will also work
- 1/2 tbsp Gochugaro (Korean chili flakes)
Instructions
- Pat dry mushrooms and separate the bunches, place in a large bowl and add remaining veggies, sesame oil and salt & pepper. Mix everything together.
- In a small bowl whisk together all ingredients for the batter and add to the mushroom mixture, mix well.
- Heat rapeseed oil in a pan for shallow frying and form small patties with your hands and immediately place in the pan one at a time, fry each side on medium-high heat for a couple of minutes until golden brown and crispy.
- Serve while hot & crispy with the dipping sauce.
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