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Enoki Pancakes

Crispy Enoki Pancakes: A Savory Vegan Snack You'll Love

Crispy Enoki Pancakes are a delicious, gluten-free vegan snack, packed with umami flavor and perfect for any meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: Vegan
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

For the Batter
  • 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
For Serving
  • 1 tbsp toasted sesame seeds for garnish
  • soy sauce or vegan mayo for drizzling or dipping

Equipment

  • mixing bowl
  • Non-stick frying pan
  • spatula

Method
 

Step-by-Step 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

Enjoy these pancakes immediately after cooking for the best taste and crunch. Adjust the spices to your preference for a customized flavor.