Skip to content
Menu
Crispy Fried Enoki Mushrooms with Dill Pickle Dip
Voorgerecht

Crispy Fried Enoki Mushrooms with Dill Pickle Dip

30 minVoor 3Nutri-Score D€€
van @alfiecooks34 imports0 keer gekookt
Recept aanpassen

wat u nodig heeft

Ingrediënten

3 personen
  • enoki mushrooms (trimmed at the base, separated into small clusters)Groente en fruit300 g
  • plain flourVoorraadkast100 g
  • cornstarchVoorraadkast50 g
  • paprikaKruiden en specerijen5 g
  • garlic powderKruiden en specerijen5 g
  • onion powderKruiden en specerijen5 g
  • saltKruiden en specerijen5 g
  • black pepper (ground)Kruiden en specerijen2 g
  • plant milk (cold)Dranken200 ml
  • vegetable oil (for deep frying)Voorraadkast800 ml
  • mayonnaiseVoorraadkast100 g
  • cornichons (finely chopped)Voorraadkast30 g
  • jalapeños (finely chopped)Groente en fruit20 g
  • fresh dill (finely chopped)Groente en fruit10 g
  • fresh parsley (finely chopped)Groente en fruit10 g
  • lemon (juiced (half for the dip))Groente en fruit1 stuk
  • garlic (grated)Groente en fruit1 stuk
  • chilli sauce (optional)Voorraadkast5 ml

per portie

Voedingswaarden

717kcal

Koolhydraten
43 g
Eiwitten
5 g
Vetten
58 g
Keukengerei aanpassen

wat u gebruikt

Keukengerei

  • Mengkom ×2
  • Frituurpan
  • Schuimspaan
  • Rasp

stap voor stap

Bereiding

  1. 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.
    Stap 1

  2. 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.
    Stap 2

  3. Coat the enoki

    • Dip the enoki clusters into the plant milk.
    • Roll them in the seasoned flour mixture until fully coated.
    Stap 3

  4. Deep fry until golden

    • Heat the oil to 180 °C.
    • Fry the coated enoki in batches until golden and crisp.
    • Drain on paper towels.
    Stap 4

  5. Serve

    • Serve the crispy enoki hot with the dill pickle dip.
    Stap 5
Download Mezze