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Vegan and gluten-free, these enoki pancakes are deliciously crispy veggie fritters you can prepare as an appetiser, side dish, or breakfast nibble.
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Tag: Japanese enoki mushrooms
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Enoki Pancakes (Vegan + GF)
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If you only ever used enoki mushrooms in soups or stir-fries, it’s time to give this enoki pancakes recipe a go. These moreish nibbles are crispy and flavourful, perfect as a side dish, starter, or even a savoury breakfast. Let us show you how to make them!
The recipe is super simple: dip enoki mushrooms into a savoury pancake batter and pan-fry them until crispy outside and chewy inside.
Also known as enokitake or golden needle mushrooms, enoki mushrooms are widely used in Japanese, Korean, Chinese cuisine, and across Southeast Asia.
These mushroom patties are inspired to Korean and Japanese omelette-like, savoury pancakes. And you can make small patties or one big pancake to slice into squares.
Because we wanted this recipe to be suitable for folks with food allergies and vegans, we made the pancakes egg-free and gluten-free.
We prepared a simple, light pancake batter with just starch, oil, and water to replace eggs and flour. Then, we spiced it up with Asian ingredients like soy sauce, ginger, and spring onions.
What’s cool about enoki mushrooms is that their thin stems get entangled as they cook. So, if you overlap them before frying them, they will hold together quite well.
So, forming a lattice with the mushrooms is a cool trick to make round and sturdy enoki pancakes without using eggs. We’ll show you to do it in the steps below!
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