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If you’ve been searching for a snack that’s crispy, flavorful, and irresistibly fun to eat, you’re going to love this Fried Enoki Mushrooms with Chili Aioli Recipe. Golden, crunchy enoki mushrooms fried to perfection and paired with a creamy, spicy chili aioli create a delightful combination that hits all the right notes—saltiness, a touch of heat, and that satisfying crunch. It’s an unbelievably easy appetizer or snack that feels fancy but comes together quickly, perfect for sharing with friends or elevating your weeknight meal.
Ingredients You’ll Need
This Fried Enoki Mushrooms with Chili Aioli Recipe thrives on simple, everyday ingredients that work beautifully together. Each item plays a key role, from creating the crispy, light batter to the creamy, tangy, and spicy aioli that elevates the mushrooms.
- Enoki mushrooms: The star of the dish, trimmed and gently separated to ensure even frying and ultimate crispiness.
- All-purpose flour: Provides structure and crispness in the batter, helping it cling to the mushrooms perfectly.
- Cornstarch: Adds extra crunch and lightness to the batter, making the mushrooms delightfully crispy.
- Baking powder: Gives the batter a little lift so it fries up crisp without being heavy.
- Garlic powder: Infuses a subtle savory note directly into the batter, complementing the mushrooms’ natural earthiness.
- Salt: Essential for seasoning both the batter and balancing flavors in the dish.
- Cold sparkling water: Keeps the batter light and airy, helping it adhere flawlessly while frying.
- Vegetable oil: For frying, pick one with a high smoke point like canola or sunflower to ensure perfect golden results.
- Mayonnaise: The creamy base for the chili aioli, providing richness and smoothness.
- Sriracha or chili sauce: Adds a delicious kick of heat, which you can adjust to your preference.
- Lemon juice: Gives the aioli brightness and a touch of acidity to cut through the richness.
- Garlic (minced): Boosts flavor in the aioli with a lovely aromatic punch.
- Salt (pinch): Balances the aioli and ties all the flavors together.
How to Make Fried Enoki Mushrooms with Chili Aioli Recipe
Step 1: Prepare the Chili Aioli
Start by whisking together mayonnaise, sriracha, lemon juice, minced garlic, and a pinch of salt until beautifully smooth. This chili aioli is where the magic happens, bringing creamy, zesty heat that complements the crunchy mushrooms perfectly. You can make this in advance and keep it chilled until serving.
Step 2: Trim and Separate the Mushrooms
Trim off the root ends of the enoki mushrooms and gently pull apart into smaller clusters. This helps the batter coat the mushrooms evenly and ensures each bite gets that perfect crispy texture. Handle them gently so they stay intact during frying.
Step 3: Make the Batter
In a mixing bowl, combine flour, cornstarch, baking powder, garlic powder, and salt. Slowly whisk in the cold sparkling water until the batter is thin and smooth. The coldness and bubbles from the sparkling water will help the batter stay light and crispy when fried, so don’t skip this step!
Step 4: Heat the Oil
Pour about 2 inches of vegetable oil into a deep skillet or saucepan and heat to 350°F. Using a thermometer here is helpful to maintain the right frying temperature, which is crucial for achieving golden, crispy mushrooms without absorbing too much oil.
Step 5: Fry the Mushrooms
Dip each enoki cluster into the batter, letting any excess drip off before carefully placing them into the hot oil. Fry in batches for 2 to 3 minutes or until they turn golden brown and crispy. Avoid overcrowding the pan to keep the oil hot and maintain crispiness. Once fried, transfer to a paper towel-lined plate to drain any excess oil.
How to Serve Fried Enoki Mushrooms with Chili Aioli Recipe
Garnishes
Sprinkle freshly chopped scallions or finely chopped cilantro on top for a fresh pop of color and bright flavor contrast. A light dusting of toasted sesame seeds adds a subtle nutty crunch that pairs incredibly well with the mushrooms and chili aioli.
Side Dishes
This versatile appetizer goes great with a cool cucumber salad or a simple Asian-inspired slaw to balance the richness of the fried mushrooms. You could also serve it alongside steamed jasmine rice or sticky rice for a more substantial meal.
Creative Ways to Present
For serving at a party, arrange the fried mushrooms on a platter with small dipping bowls filled with chili aioli, so everyone can dive in. For an elegant twist, drizzle the aioli artistically over the mushrooms and add a dusting of smoked paprika for extra flavor and vibrant color.
Make Ahead and Storage
Storing Leftovers
Keep any leftover fried enoki mushrooms in an airtight container in the refrigerator for up to two days. They tend to lose their crispness over time, so it’s best to enjoy them fresh, but you can revive the texture with a quick reheat.
Freezing
While you can freeze the leftover mushrooms, the texture might slightly change upon thawing due to the moisture. It’s better to freeze the chili aioli separately if you want to prepare in advance. Freeze the aioli in a small container for up to one month.
Reheating
To reheat and bring back some crunch, pop the fried enoki mushrooms in a preheated oven at 375°F for about 5 to 7 minutes. Avoid microwaving as it tends to make them soggy. The chili aioli is best served cold or at room temperature, so add it fresh before serving.
FAQs
Can I use other mushrooms instead of enoki?
Enoki mushrooms have a delicate texture that crisps wonderfully when fried. While you can try smaller mushrooms like shimeji or oyster mushrooms, the cooking time and texture will differ slightly, so keep an eye on them while frying.
How spicy is the chili aioli?
The heat level depends on how much sriracha you use. Start with the recommended amount and adjust to your taste. You can always add more if you love spicy food or tone it down for a gentler kick.
Is it possible to bake these mushrooms instead of frying?
While frying gives you that unbeatable crispiness, baking is an option if you want a lighter version. Coat the mushrooms with batter or a seasoned breadcrumb mixture and bake at a high temperature, but expect a bit less crunch compared to frying.
Can I make the batter in advance?
For best results, it’s recommended to whisk the batter just before frying. The sparkling water’s bubbles help create the crisp texture and can dissipate if the batter sits too long.
What can I serve the fried enoki mushrooms with for a complete meal?
Pair them with a fresh salad, some pickled vegetables, or steamed rice and grilled proteins like tofu or fish for a balanced, satisfying meal that’s full of flavor and texture.
Final Thoughts
This Fried Enoki Mushrooms with Chili Aioli Recipe is one of those gems that brings joy with every bite. The perfect crunch of the golden mushrooms combined with the rich, spicy aioli is comforting and exciting all at once. Whether you’re serving it for friends, family, or just treating yourself, it’s an absolute winner that’s easy to whip up and impossible to put down. Give it a try and watch it quickly become a favorite in your kitchen, just like it did in mine!
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Print
Fried Enoki Mushrooms with Chili Aioli Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Frying
- Cuisine: Asian-Inspired
- Diet: Vegetarian
Description
Deliciously crispy fried enoki mushrooms served with a spicy chili aioli, perfect as an appetizer or snack. The mushrooms are coated in a light, airy batter made with sparkling water for extra crunch, then fried until golden. Paired with a creamy, flavorful aioli, this Asian-inspired recipe brings a satisfying vegetarian dish to your table.
Ingredients
For the Fried Enoki Mushrooms
- 2 bundles enoki mushrooms, trimmed and separated
- ½ cup all-purpose flour
- ½ cup cornstarch
- ½ teaspoon baking powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ cup cold sparkling water
- Vegetable oil for frying (about 2 inches deep)
For the Chili Aioli
- ½ cup mayonnaise
- 1 tablespoon sriracha or chili sauce
- 1 teaspoon lemon juice
- 1 clove garlic, minced
- Pinch of salt
Instructions
- Prepare the chili aioli: In a small bowl, whisk together mayonnaise, sriracha, lemon juice, minced garlic, and a pinch of salt until smooth. Set aside or refrigerate until ready to use.
- Prepare enoki mushrooms: Trim the root ends off the enoki mushrooms and gently separate them into smaller clusters to ensure even frying.
- Make the batter: In a mixing bowl, combine all-purpose flour, cornstarch, baking powder, garlic powder, and salt. Slowly whisk in the cold sparkling water to form a thin, smooth batter.
- Heat oil: Pour about 2 inches of vegetable oil into a deep skillet or saucepan and heat to 350°F (175°C), ideal for frying.
- Fry mushrooms: Dip the enoki clusters into the batter, letting excess drip off. Carefully place the coated mushrooms into the hot oil. Fry in batches for 2–3 minutes or until they turn golden brown and crispy.
- Drain and serve: Remove the fried mushrooms with a slotted spoon and drain on a paper towel-lined plate. Serve hot with the chili aioli on the side or drizzled on top.
Notes
- For extra crispiness, ensure the batter is cold and the oil is preheated to the proper temperature before frying.
- Adjust the heat level of the chili aioli by adding more or less sriracha based on your spice preference.
- This dish works great as an appetizer, snack, or flavorful side dish.
