Description
Crispy and flavorful fried enoki mushrooms served with a spicy chili aioli dipping sauce. This quick and easy appetizer features light, crunchy battered mushrooms paired perfectly with a creamy, garlicky, and slightly tangy aioli kick.
Ingredients
Scale
For the Fried Enoki Mushrooms
- 200g enoki mushrooms, trimmed
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tsp baking powder
- 1/2 tsp salt
- 3/4 cup cold sparkling water
- Vegetable oil for frying
For the Chili Aioli
- 1/2 cup mayonnaise
- 1-2 tbsp sriracha or chili sauce (adjust to taste)
- 1 tsp lemon juice
- 1 clove garlic, minced
Instructions
- Prepare chili aioli: In a small bowl, mix the mayonnaise, sriracha, lemon juice, and minced garlic thoroughly. Cover and refrigerate until ready to serve to let the flavors meld.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt until evenly combined.
- Make batter: Gradually add the cold sparkling water to the dry ingredients while whisking, creating a smooth, light batter without lumps.
- Heat oil: Pour vegetable oil into a deep pan or fryer and heat it to 180°C (350°F), ensuring the oil is hot enough for frying but not smoking.
- Coat mushrooms: Divide the enoki mushrooms into small bunches and dip each into the batter, allowing excess to drip off to avoid clumping.
- Fry mushrooms: Carefully place the battered enoki mushrooms into the hot oil in batches, frying them for about 2-3 minutes or until they become golden and crispy.
- Drain excess oil: Remove the mushrooms with a slotted spoon and lay them on paper towels to absorb any excess oil.
- Serve: Serve the fried enoki mushrooms hot alongside the chilled chili aioli for dipping.
Notes
- Ensure the sparkling water is cold to make the batter light and crisp.
- You can adjust the chili sauce amount in the aioli according to your preferred spice level.
- Keep the oil temperature steady for even frying and crispy results.
- Do not overcrowd the pan when frying to avoid the temperature dropping.
- Best served immediately after frying for maximum crispiness.
