Simple Enoki Mushroom Pancakes – Great for Using Up Leftovers!
[Fridge Clean-Out Challenge] Easy Enoki Mushroom Pancakes! A Delicious Recipe Even Beginners Can Master
Whip up some delicious enoki mushroom pancakes using ingredients from your fridge! This is a magical recipe that turns out tasty no matter what vegetables you add. Enjoy a satisfying meal or a perfect appetizer with this simple yet flavorful enoki mushroom pancake. (Blog: blog.naver.com/bluepugk)
Main Ingredients
- 1 bunch Enoki mushrooms (trim base, wash thoroughly, and drain)
- 1/4 Zucchini (finely chopped)
- 1/2 Onion (finely chopped)
- 1 Korean chili pepper (seeds removed, finely chopped, optional)
Seasoning & Batter
- 0.5 tsp Salt
- 1 Tbsp Pancake mix
- Pinch of black pepper
- 1 Egg (optional, for extra tenderness)
- 0.5 tsp Salt
- 1 Tbsp Pancake mix
- Pinch of black pepper
- 1 Egg (optional, for extra tenderness)
Cooking Instructions
Step 1
Hello everyone! Today, we’re going to make delicious enoki mushroom pancakes using leftover vegetables from the fridge. Instead of zucchini and onion, you can use any vegetables you have on hand like carrots, bell peppers, or perilla leaves – they all taste great! This is a wonderful opportunity to make the most of your fridge’s contents.
Step 2
First, trim the base of the enoki mushrooms. Wash them thoroughly under running water, then drain them well in a colander. It’s crucial to remove excess water, as too much moisture can make the pancakes soggy.
Step 3
Finely chop all the prepared vegetables, such as zucchini, onion, and chili pepper, into small, bite-sized pieces. If you prefer a bit more texture, you can chop them slightly larger. For children, mince them very finely. Feel free to add other vegetables like carrots too.
Step 4
Combine the drained enoki mushrooms and the finely chopped vegetables in a large bowl.
Step 5
Now it’s time for seasoning. Add 0.5 teaspoon of salt. Seasoning the mixture beforehand means you won’t need a separate dipping sauce like soy sauce or ketchup, as the pancakes will be perfectly seasoned on their own.
Step 6
Next, add 1 tablespoon of pancake mix. A hallmark of enoki mushroom pancakes is using a small amount of pancake mix and coating them with egg, rather than creating a thick batter. This results in thin, tender pancakes that perfectly highlight the chewy texture of the mushrooms.
Step 7
If desired, crack in 1 egg and sprinkle a pinch of black pepper. Mix everything thoroughly until well combined. Adding an egg makes the pancakes even more tender and savory. If the batter seems too wet, add a little more pancake mix.
Step 8
Now that the batter is well mixed, shape it into bite-sized portions to cook. You can form them into small patties or simply spoon portions directly into the pan.
Step 9
Heat a frying pan with a generous amount of cooking oil. Spoon portions of the batter, about the size of your palm, and cook them until golden brown on both sides. Controlling the heat is key! It’s best to cook them over medium-low heat rather than high heat to ensure they cook through evenly without burning. Flip them when the edges turn golden.
Step 10
Voila! Your enoki mushroom pancakes are ready. They’re perfect as a nutritious side dish for kids or a delightful snack for adults with drinks! It’s incredibly satisfying to create such a wonderful dish using just leftover ingredients. Everyone can easily follow this recipe, so give it a try!
