Make the dill pickle dip

• Finely chop the cornichons, jalapeños, dill and parsley.
• Grate the garlic and mix it into the mayonnaise with the chopped pickles, jalapeños and herbs.
• Squeeze in the juice of half a lemon, season with salt and pepper, add the chilli sauce if you like and mix well.

Prepare the seasoned coating

• Mix the flour, cornstarch, paprika, garlic powder, onion powder, salt and pepper in a bowl.
• Pour the plant milk into a second bowl.

Coat the enoki

• Dip the enoki clusters into the plant milk.
• Roll them in the seasoned flour mixture until fully coated.

Deep fry until golden

• Heat the oil to 180 °C.
• Fry the coated enoki in batches until golden and crisp.
• Drain on paper towels.

Serve

• Serve the crispy enoki hot with the dill pickle dip.