Komatsuna & Mushroom Fritters

November 28, 2022


Craggy and savory, these fritters are delicately held together by batter and have perfectly crisp edges of fried komatsuna and mushroom. A seasoned, deep-fried mushroom is one of life’s greatest joys and this fritter takes that delight to the next level.



1 bunch Local Roots komatsuna
1-2 stalks green onions
8 oz mushrooms
2 Local Roots eggs
2 tbsp toasted sesame seeds
1 ½ tsp salt
½ tsp garlic powder
½ cup - 1 cup Local Roots all purpose flour
2 cups neutral oil for frying



    1. Wash the komatsuna and mushrooms well, then remove the stem ends of the komatsuna.
    2. Thinly slice the komatsuna, green onions, and mushrooms.
    3. In a large bowl, stir together the sliced vegetables, 2 tbsp toasted sesame seeds, 1 ½ tsp salt, ½ tsp garlic powder, and 2 eggs. 
    4. Add the flour a ½ cup at a time until the fritter mixture resembles a vegetable-studded pancake batter — the batter does not need to be very thick, just hold together.
    5. Heat the oil in a pan (we prefer a deep cast iron) until a small scoop of batter floats when dropped in. Taste for seasoning, and add more salt if necessary.
    6. Begin frying the fritters, 1-2 at a time, scooping in the batter and then flattening it with a metal utensil. Fry for 2-3 minutes per side until golden brown on both sides.
    7. Drain each fritter on towels or paper towels. Serve while crisp and hot. Enjoy!


    This recipe was created by Local Roots contributor Irena Huang / @irena__huang

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