Fried Shitake with Coconut Crumbs

Made with:

Instructions

Start by cleaning the shiitake mushrooms and slicing them into thick strips. Season them lightly with salt and pepper.
Prepare three separate shallow bowls. In the first bowl, place the cornstarch and season with salt and pepper. In the second bowl, whisk the eggs with a splash of your preferred milk and a pinch of salt. In the third bowl, add the coconut crumbs and season as well.
Dredge each mushroom strip first in the cornstarch, coating it fully and shaking off theexcess. Then dip it into the egg mixture, and finally coat it with the seasoned coconut crumbs, pressing gently to help them stick.
Place the coated mushroom strips on a tray while you heat your oil.
In a pan, heat enough oil over medium heat to shallow-fry. Once hot, fry the mushroom strips in batches until golden and crispy, about 2–3 minutes per side.
Transfer to a paper towel-lined plate to drain excess oil. Serve immediately with yourfavorite dipping sauce.