Chewy and Savory Enoki Mushroom Pancakes: A Perfect Recipe for Late-Night Snacks & Holiday Feasts
Enoki Mushroom Pancakes: Crispy, Savory Delights Perfect for Late-Night Snacks and Festive Holiday Tables
Introducing a simple yet incredibly delicious Enoki Mushroom Pancake recipe, bursting with savory flavor with every bite! These pancakes are perfect for a satisfying late-night snack or as a delightful addition to your abundant holiday feast. Make your mealtime special with these tasty Enoki Mushroom Pancakes!
Essential Ingredients
- 1 pack Enoki mushrooms
- 2 fresh eggs
- 1 spicy Cheongyang chili pepper (optional)
- 1 Tbsp pancake mix (buchim garu)
- A pinch of salt for flavor
- A dash of black pepper for aroma
- Generous amount of canola oil for frying
Cooking Instructions
Step 1
First, trim the root ends of the enoki mushrooms with a knife for a clean preparation. This helps the mushrooms hold their shape better when cooking.
Step 2
Place the prepared enoki mushrooms in a bowl and gently shake them to loosen. Rinse them lightly under running water to remove any debris.
Step 3
Drain the washed enoki mushrooms thoroughly in a sieve. It’s crucial to remove excess water, as too much moisture can make the pancakes soggy.
Step 4
In a separate bowl, crack the 2 fresh eggs. Add 1 Tbsp of pancake mix, a pinch of salt, and a dash of black pepper. Whisk well to create the egg batter. The pancake mix will help make the pancakes extra crispy.
Step 5
Take portions of the drained enoki mushrooms and clump them together. Dip these clumps into the egg batter, ensuring they are evenly coated. Clumping them makes them easier to handle and helps the batter adhere well, preventing them from falling apart.
Step 6
Heat a generous amount of canola oil in a frying pan over medium-low heat. Carefully place the egg-coated enoki mushroom clumps and finely chopped Cheongyang chili pepper onto the pan. Fry them, flipping occasionally, until they are golden brown and crispy on both sides. Adding the chili pepper cuts through any richness and adds a pleasant spicy kick.
Step 7
Once cooked, transfer the enoki mushroom pancakes to a plate lined with paper towels or parchment paper to absorb any excess oil. This ensures a cleaner, less greasy finish.
Step 8
(Tip: If your enoki mushrooms tend to separate, you can cut them into bite-sized pieces with scissors, toss them with the egg batter, and then form them into small, round patties before frying. They’ll look like mini mushroom fritters!)
Step 9
Arrange the drained, crispy enoki mushroom pancakes beautifully on a serving plate. Enjoy your delicious homemade Enoki Mushroom Pancakes immediately while they are warm for the best texture and flavor!
