Crispy Pickled Shiitake From 'Pitt Cue Co.: The Cookbook'

1. 1

   Get ready three shallow bowls. In the first, add the flour, in the second beat the eggs with the milk, and in the third put the panko bread crumbs. Lightly coat the pickled shiitake in flour, then dip them into the egg and milk mixture, and finally toss them carefully in the panko bread crumbs. The shiitake should be uniformly coated. Work neatly and in small batches so that the crumbs do not become wet or clumpy. Place the mushrooms on a sheet of waxed paper. they freeze very well like this.

2. 2

   Heat the oil to 375F in a deep-fryer and fry the shiitake for 2 minutes, until golden and crisp. Drain on paper towels and serve.

* Per serving · 4 servings · Values may vary.

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