A delicious enoki mushroom fritter recipe to share over drinks with friends
Fried enoki mushrooms?
Fried enoki mushrooms? Absolutely! Picture delicate little enoki mushrooms transformed into a crisp appetizer or snack, best enjoyed with a dipping sauce. In Thailand, you can find them just about everywhere at night markets.
These long, slender mushrooms are coated in a light batter made with tempura flour or cornstarch, then fried to perfection. The result? An irresistibly crunchy exterior with a beautifully tender center. In short, you absolutely have to try them.
The Main Ingredients for Fried Enoki Mushrooms
Enoki mushrooms: Long stems and small, button-shaped caps, with a mild flavor that works beautifully in all kinds of dishes.
Crispy flour: Choose rice flour or cornstarch; both help create a light, crisp texture when frying.
Cold water: A key ingredient in many Asian batters, it helps keep the coating light and airy.
Serve these enoki fritters with a delicious homemade sweet chili sauce, or why not a sweet and sour sauce?
Equipment
Ingredients
- 200 grams enoki mushrooms
- 0.5 teaspoon salt
- 0.25 teaspoon white pepper
- 60 grams cornstarch
- 120 ml cold water
Instructions
Cleaning the Enoki Mushrooms
- Use a very sharp knife to trim about 2 to 4 centimeters from the base, where the stems are clustered and dirty. Leave enough of the base intact to keep the mushrooms together.
- Slice lengthwise into clusters of your desired size.
Batter
- Mix the cornstarch, white pepper, and salt in a bowl.
- Gradually add the ice water, stirring as you go. Mix well.
Frying
- Dip the enoki mushrooms in the batter.
- Fry until crisp. The ideal temperature for frying enoki mushrooms is 175°C to 190°C.
- Drain the excess oil on paper towels and serve with your favorite sauce.
Notes
Nutrition
This recipe was contributed by Praew of the English-language blog Hungry In Thailand. Stay tuned: she specializes in “Thai recipes” and will be sharing more traditional Thai recipes soon.
