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Crispy Fried Enoki Mushrooms with Dill Pickle Dip
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Crispy Fried Enoki Mushrooms with Dill Pickle Dip

30 minServes 3Nutri-Score D€€
from @alfiecooks34 imports0 cooked
Adapt this recipe

what you need

Ingredients

3 people
  • enoki mushrooms (trimmed at the base, separated into small clusters)Produce300 g
  • plain flourPantry100 g
  • cornstarchPantry50 g
  • paprikaSpices5 g
  • garlic powderSpices5 g
  • onion powderSpices5 g
  • saltSpices5 g
  • black pepper (ground)Spices2 g
  • plant milk (cold)Beverages200 ml
  • vegetable oil (for deep frying)Pantry800 ml
  • mayonnaisePantry100 g
  • cornichons (finely chopped)Pantry30 g
  • jalapeños (finely chopped)Produce20 g
  • fresh dill (finely chopped)Produce10 g
  • fresh parsley (finely chopped)Produce10 g
  • lemon (juiced (half for the dip))Produce1 piece
  • garlic (grated)Produce1 piece
  • chilli sauce (optional)Pantry5 ml

per serving

Nutrition

717kcal

Carbs
43 g
Proteins
5 g
Fat
58 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl ×2
  • Deep fryer
  • Slotted spoon
  • Grater

step by step

Method

  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.
    Step 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.
    Step 2

  3. Coat the enoki

    • Dip the enoki clusters into the plant milk.
    • Roll them in the seasoned flour mixture until fully coated.
    Step 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.
    Step 4

  5. Serve

    • Serve the crispy enoki hot with the dill pickle dip.
    Step 5
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