Crispy Enoki Mushroom Fritters Recipe
Crispy Enoki Mushroom Fritters Recipe
Homemade Crispy Enoki Fritters with a Special Dipping Sauce
Enoki mushrooms are one of the most approachable and affordable ingredients in our kitchens! Their unique, satisfyingly crisp texture makes them a versatile star in many dishes. They pair well with almost anything, much like ground pork. Today, we’re going to transform these enoki mushrooms into incredibly appealing, crispy fritters! We’ll also share the secret recipe for a fantastic dipping sauce to go with them. Let’s get started!
Fritter Ingredients- 1 pack enoki mushrooms (choose fresh, plump ones)
- 1 cup tempura flour (key to a crispy coating!)
- Generous amount of cooking oil (enough to submerge the mushrooms)
- 1 cup water (to mix with tempura flour for batter. Adjust consistency as needed.)
Special Sauce Ingredients- 1 Tbsp soy sauce (for savory depth)
- 1.5 Tbsp mayonnaise (for creaminess and richness)
- 1 Korean green chili pepper (seeds removed and finely chopped for a spicy kick. Adjust amount to your preference!)
- 1 tsp sugar (to balance the sweet and sour flavors)
- 1 Tbsp soy sauce (for savory depth)
- 1.5 Tbsp mayonnaise (for creaminess and richness)
- 1 Korean green chili pepper (seeds removed and finely chopped for a spicy kick. Adjust amount to your preference!)
- 1 tsp sugar (to balance the sweet and sour flavors)
Cooking Instructions
Step 1
First, wash the enoki mushrooms thoroughly under running water. Gently tear them into bite-sized pieces with your hands. If you tear them too small, the batter won’t adhere well, so aim for clusters that can be easily handled.
Step 2
In a bowl, prepare the tempura flour and water. Mix them at a 1:1 ratio, aiming for a batter consistency that is neither too thin nor too thick. The batter should flow slowly when drizzled from a chopstick. Tip: Using cold water can help achieve an even crispier coating.
Step 3
Pour a generous amount of cooking oil into a deep frying pan or pot, enough to fully submerge the mushrooms. Heat the oil over medium heat. To test the temperature, drop a small amount of batter into the oil; if it floats to the surface immediately, the oil is ready (around 170°C to 180°C or 340°F to 355°F).
Step 4
Dip the prepared enoki mushroom clusters into the tempura batter, ensuring they are fully coated. Lightly shake off any excess batter and carefully place them into the hot oil.
Step 5
Once the mushrooms are in the oil, maintain medium heat rather than high heat. Fry for about 2-3 minutes, or until they turn golden brown and crispy. Turning them occasionally ensures even cooking and a perfect crunch.
Step 6
While the fritters are frying, let’s make the special sauce. Wash the Korean green chili pepper, remove the stem and seeds, and finely chop it. If you prefer more heat, you can leave some of the seeds in.
Step 7
In a small bowl, combine 1 Tbsp soy sauce, 1.5 Tbsp mayonnaise, the finely chopped green chili pepper, and 1 tsp sugar. Whisk everything together until well combined. Your special dipping sauce is ready!
Step 8
Drain the perfectly fried enoki mushroom fritters on paper towels to remove excess oil. Serve them with the delicious special sauce you just made. You’ll have crispy on the outside, tender on the inside enoki mushroom fritters – perfect for a simple yet impressive snack or appetizer!
