Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Finely mince 2 cups of mixed mushrooms (like shiitake and cremini), 1 cup of water chestnuts, 3 sprigs of scallions, 2 cloves of garlic, and a 1-inch piece of fresh ginger.

2. 2

   In a large bowl, combine the minced vegetables with 0.5 cup of all-purpose flour, 2 tablespoons of cornstarch, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper, mixing thoroughly until well combined.

3. 3

   Shape the mixture into 12 small, flattened fritters, each about 2 inches in diameter and 0.5 inch thick, ensuring they hold their shape.

4. 4

   Heat 4 cups of vegetable oil in a deep pot or wok to 350°F (175°C).

5. 5

   Carefully deep-fry the fritters in batches for 3 to 4 minutes per side, or until they are golden brown and cooked through, then remove them with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.

6. 6

   Prepare the tahini glaze by whisking together 3 tablespoons of tahini, 2 tablespoons of soy sauce, 1 tablespoon of water, 1 teaspoon of sesame oil, and 0.5 teaspoon of sugar in a small bowl until smooth.

7. 7

   Serve the warm deep-fried tahini mushroom and water chestnut fritters immediately, drizzling each fritter with 1 teaspoon of the prepared tahini glaze and garnishing with 0.5 teaspoon of toasted sesame seeds.