from the Test Kitchen
When frying, always salt food after cooking; as salt draws moisture, this prevents the vegetables going soggy and the tempura shell will stay crisp for longer.
We used a packaged mushroom mix containing king brown, Swiss brown, oyster and enoki mushrooms.
from the Test Kitchen
Tomato keftedes are popular fried tomato fritters served in Greece.
Greek fetta has a dry, crumbly texture, which is best for this recipe.
