Description
Crispy fried enoki mushrooms served with a spicy chili aioli make a delicious appetizer or snack. Lightly battered and deep-fried to golden perfection, these mushrooms have a delightful crunch paired with a creamy, tangy aioli infused with garlic and sriracha. This quick and easy recipe is perfect for sharing and brings a burst of flavor to your table.
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 the chili aioli: In a small bowl, mix together mayonnaise, sriracha, lemon juice, and minced garlic until well combined. Cover and refrigerate until ready to serve.
- Make the batter: In a large bowl, combine the all-purpose flour, cornstarch, baking powder, and salt. Gradually whisk in the cold sparkling water until a smooth batter forms without lumps.
- Heat the oil: Pour vegetable oil into a deep pan or fryer and heat to 180°C (350°F). Use a thermometer to ensure the temperature is steady for frying.
- Batter the mushrooms: Take small bunches of trimmed enoki mushrooms and dip them into the prepared batter, allowing any excess to drip off.
- Fry the mushrooms: Carefully place the battered enoki mushrooms in the hot oil in batches to avoid overcrowding. Fry for about 2-3 minutes until they turn golden and crispy.
- Drain excess oil: Using a slotted spoon, remove the fried mushrooms from the oil and drain on paper towels to remove any excess oil.
- Serve: Serve the fried enoki mushrooms hot alongside the chilled chili aioli for dipping.
Notes
- Use cold sparkling water to create a lighter, crispier batter.
- Maintain oil temperature at 180°C for even frying and to avoid soggy mushrooms.
- Adjust sriracha in the aioli to your preferred spice level.
- Serve immediately for the best texture.
- Enoki mushrooms are delicate; handle them gently when battering and frying.
