Fried Enoki Mushrooms with Chili Crisp Mayo
Fried Enoki Mushrooms with Chili Crisp Mayo
Ingredients
For the Fried Enoki Mushrooms
- 1 1/2 pounds enoki mushrooms, root ends trimmed
- 3 eggs, whisked
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3 cups vegetable oil, for frying, or as needed
For the Chili Crisp Mayo
- 1/2 cup mayonnaise
- 1 tablespoon chili crisp
- 1 tablespoon lime juice, freshly squeezed
- 1 tablespoon honey
- 2 tablespoons water
Instructions
- 1
Prepare the enoki mushrooms by carefully separating them into smaller, manageable bunches, ensuring the root ends are trimmed off.
⏱️ 5 min
- 2
In a shallow bowl, whisk the 3 eggs until thoroughly combined to create an egg wash.
⏱️ 2 min
- 3
In a separate shallow bowl, combine the 1/2 cup all-purpose flour, 1/2 cup cornstarch, 1 teaspoon salt, and 1 teaspoon black pepper. Mix these dry ingredients well.
⏱️ 2 min
- 4
Dip a bunch of enoki mushrooms into the whisked egg mixture, ensuring they are fully coated. Allow any excess egg to drip off.
⏱️ 3 min
- 5
Transfer the egg-coated mushrooms directly into the dry flour mixture. Toss or roll the mushrooms to coat them evenly with the flour mixture. Set aside on a plate and repeat with the remaining mushrooms.
⏱️ 5 min
- 6
Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C). The oil should be deep enough for shallow frying.
⏱️ 5 min•🌡️ 350
- 7
Carefully place the coated enoki mushrooms into the hot oil in batches, being careful not to overcrowd the pan. Fry for 2-3 minutes per side, or until they turn golden brown and become crispy.
⏱️ 6 min•🌡️ 350
- 8
Remove the fried enoki mushrooms from the oil using tongs or a slotted spoon and place them on a plate lined with paper towels to drain any excess oil. Season lightly with additional salt if desired.
⏱️ 4 min
- 9
While the mushrooms are frying or cooling, prepare the chili crisp mayo. In a small bowl, combine the 1/2 cup mayonnaise, 1 tablespoon chili crisp, 1 tablespoon lime juice, 1 tablespoon honey, and 2 tablespoons water.
⏱️ 2 min
- 10
Whisk all the sauce ingredients together until they are thoroughly combined and smooth.
⏱️ 1 min
- 11
Serve the hot and crispy fried enoki mushrooms immediately with the prepared chili crisp mayo as a dipping sauce.
Kitchen Tools
Nutrition Facts (per serving)
Fried Enoki Mushrooms with Chili Crisp Mayo
For the Fried Enoki Mushrooms
- 1 1/2 pounds enoki mushrooms, root ends trimmed
- 3 eggs, whisked
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3 cups vegetable oil, for frying, or as needed
For the Chili Crisp Mayo
- 1/2 cup mayonnaise
- 1 tablespoon chili crisp
- 1 tablespoon lime juice, freshly squeezed
- 1 tablespoon honey
- 2 tablespoons water
Instructions
- 1
Prepare the enoki mushrooms by carefully separating them into smaller, manageable bunches, ensuring the root ends are trimmed off.
⏱️ 5 min - 2
In a shallow bowl, whisk the 3 eggs until thoroughly combined to create an egg wash.
⏱️ 2 min - 3
In a separate shallow bowl, combine the 1/2 cup all-purpose flour, 1/2 cup cornstarch, 1 teaspoon salt, and 1 teaspoon black pepper. Mix these dry ingredients well.
⏱️ 2 min - 4
Dip a bunch of enoki mushrooms into the whisked egg mixture, ensuring they are fully coated. Allow any excess egg to drip off.
⏱️ 3 min - 5
Transfer the egg-coated mushrooms directly into the dry flour mixture. Toss or roll the mushrooms to coat them evenly with the flour mixture. Set aside on a plate and repeat with the remaining mushrooms.
⏱️ 5 min - 6
Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C). The oil should be deep enough for shallow frying.
⏱️ 5 min•🌡️ 350 - 7
Carefully place the coated enoki mushrooms into the hot oil in batches, being careful not to overcrowd the pan. Fry for 2-3 minutes per side, or until they turn golden brown and become crispy.
⏱️ 6 min•🌡️ 350 - 8
Remove the fried enoki mushrooms from the oil using tongs or a slotted spoon and place them on a plate lined with paper towels to drain any excess oil. Season lightly with additional salt if desired.
⏱️ 4 min - 9
While the mushrooms are frying or cooling, prepare the chili crisp mayo. In a small bowl, combine the 1/2 cup mayonnaise, 1 tablespoon chili crisp, 1 tablespoon lime juice, 1 tablespoon honey, and 2 tablespoons water.
⏱️ 2 min - 10
Whisk all the sauce ingredients together until they are thoroughly combined and smooth.
⏱️ 1 min - 11
Serve the hot and crispy fried enoki mushrooms immediately with the prepared chili crisp mayo as a dipping sauce.