Ingredients for 4 Servings

Eringi (エリンギ / Eringi) 100 g
Maitake (舞茸 / Maitake) 100 g

Soft flour (薄力粉 / Hakurikiko) 100 g
Curry powder (カレー粉 / Karēh ko) 1 1/2 tsp
Baking powder (ベーキングパウダー / Behkingu paudāh) 1 tsp
Water (水 / Mizu) 200 ml
Miso (味噌 / Miso) 25 g
Salt (塩/ Shio) Pinch

Oil for frying (揚げ油 / Ageh abura) To taste
Lemon (レモン ) / Remon) 1/2
How to Make

1. Cut the eringi in half and then cut the halves into sticks. Break the maitake into small pieces.
2. Make the batter. Add the water, miso, and salt to a mixing bowl and mix well. Add the flour, curry powder, and baking powder to the bowl and mix well.
3. Add the eringi to the batter, make sure the pieces are evenly coated with batter, and use a cooking spoon to carefully place bite-size dollops into 175℃ oil. Fry until golden brown, then remove to a rack to drain off the excess oil. Repeat with the maitake.
4. Arrange fritters on a serving plate, with sides of lemon wedges.

Recipe Developed by Machiko Tateno