Shiitake Mushroom Fries

This recipe works wonders on anyone who is veg-phobic. Give them a plate of these and they will surely swoon, even those who normally avoid mushrooms at all costs. The beauty of this preparation is that it makes just about any vegetable irresistible: eggplant, zucchini, green beans, cauliflower, artichoke hearts, broccoli.

If deep frying makes you cringe at the grease that your walls, skin and thighs will absorb, it’s time to reconsider. Done at the proper temperature in a heart-healthy oil such as canola or grapeseed, deep-fried vegetables actually soak up no more oil than those that are sautéed or stir-fried. If you like your vegetables creamy in the middle, blanch them first in salted boiling water until they are tender, dry them well, and then pop them into the batter. By the way, once cooled, these freeze beautifully in Ziploc bags. Just rewarm them in a 350 F. toaster oven until they are crisp, about 10 minutes.

Serves 4

4-6 cups canola or grapeseed oil

1 pound shiitake mushrooms, washed and dried well

1-1/4 cups rice flour

1/2 teaspoon sea salt, plus extra for sprinkling

1 egg

1 cup beer (or more if needed)

1. Pour the oil into a heavy pot or cast-iron skillet and heat over medium heat until temperature registers 365 F. on a candy thermometer, or until a small amount of batter sizzles rapidly. To avoid splatters, have a fry cover on hand.

2. Meanwhile, remove the stems from the mushrooms and slice about 1/4-inch thick.

3. In a medium bowl, stir together the rice flour and sea salt. While whisking, add the beer and egg and blend until smooth. The mixture should be the consistency of melted ice cream. Add more beer if necessary to thin the batter.

4. Working in small batches, coat the mushrooms in batter, drop them into the hot oil one at a time, and deep fry until golden, 3-4 minutes. Allow the oil to come back up to temperature before adding the next batch.

5. Remove with a slotted spoon to drain on paper towels. Season with a little salt while warm and serve immediately.

Try Dana’s Crispy Parmesan Kale Chips.