Fried Enoki Mushrooms with Chili Aioli Dip

Ingredients

For the mushrooms:

• Fresh enoki mushrooms

• ½ cup of flour

• ¼ cup of cornstarch

• ½ teaspoon of salt

• ½ teaspoon of garlic powder

• ½ teaspoon of paprika

• ½ teaspoon of cumin

• ¾ cup of cold sparkling water

• 2 cups of vegetable oil for frying

For the chili aioli dip:

• ¼ cup of mayonnaise

• 1-2 teaspoons of sriracha sauce

• 1 teaspoon of lime juice

• 1 teaspoon of garlic powder

• 1 teaspoon of onion powder

• A pinch of salt
  

Instructions

• Cut the bottom off the enoki mushrooms. Slice about 1-inch long and ½-inch wide at the base. Smaller pieces will always fry better.

• In a bowl, mix together the flour, cornstarch and all the seasoning, add the sparkling water whisk together until no lumps remain.

• On medium heat, heat the oil, you will want at least 1.5 inches of oil at the bottom of the pan. The oil needs to be hot, so make sure it’s really bubbling before adding the mushrooms.

• Dip your pieces of mushroom in the batter and cover well. Pick up the enoki pieces by the bottom and let excess batter drip off.

• Carefully place the battered enoki mushroom into the hot oil. It should start bubbling immediately. Fry and flip each mushroom piece over and continue frying, until the mushroom is golden brown. Carefully transfer to large plate lined with paper towels. Repeat until all the mushrooms are fried.

• Allow to cool for a minute, then enjoy warm. Dip into the garlic aioli.

Don’t forget to make you dip, while the mushrooms cook: In a small bowl, mix together all the ingredients. Adjust the flavours to what you enjoy.

Enjoy these fresh right after frying! They get a little chewy when reheated. If reheating, reheat in an air fryer or oven to crisp them up.

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