Dana Slatkin

Shiitake Mushroom Fries

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.

Try Dana’s Crispy Parmesan Kale Chips.

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