I was at Golden Mile Food Centre a few weeks back and I tried this enoki mushroom fritter from Kee’s Crispy Goreng Pisang (next to the popular Hainanese Boneless Chicken Rice at B1). It was so crunchy, I couldn’t even tell if I was really eating mushrooms. Really liked it so I thought of making the same at home.
You know how enoki mushrooms can be a little chewy when cooked normally in stir fries or in hot pots but when they are deep-fried, they actually taste like crackers – very light and crispy. You wouldn’t even know you’re munching on enoki mushroom fritters if you try them in a blind test as the original flavour and texture of enoki mushroom wouldn’t stand out as much.
You can either fry the enoki mushrooms in loose strands (takes longer ‘cos you can’t throw all into the oil at once or they would stick together and end up in a pile) or like what I have done – in small heaps and fry a few at a time – so you get chunky fritters which you can then easily pick up and dip into chilli sauce and enjoy.
I served the fried enoki mushrooms over blanched kai-lan (optional) as I made this as one of few dishes for dinner. Enjoy!
Fried Enoki Mushroom Recipe
Ingredients (serves 4)
300g kai-lan (Chinese broccoli), blanched in salted water
300g enoki mushrooms, ends trimmed
sweet chilli sauce as dipping sauce
sunflower oil for frying
Batter coating:
50g plain flour
100g corn flour
1 tsp baking powder
1/2 tsp paprika
1 tsp garlic powder
125ml milk
2 tbsp white sesame seeds
1 egg
salt & freshly ground black pepper
Instructions
1. Stir together all ingredients for the batter coating in a mixing bowl till just combined.
2. Add the enoki mushrooms and mix thoroughly till they are all evenly coated in the batter.
3. Heat 2 inches oil in a casserole pot and fry the enoki mushrooms in batches till golden brown.
4. Drain on paper towels to absorb excess grease.
5. Transfer the cooked kai-lan onto a serving plate and top with the fried enoki mushrooms.
6. Serve with sweet chilli or a dipping sauce of your choice.