Crispy Enoki and Onion Fritters with Thai Curry Mayo
17 Ingredients | 30 minutes
Crispy enoki mushrooms and onion fritters with a spicy Thai curry mayo
Photo: J. Kenji Lopez-Alt
Recept Author: Seriouseats.com
- 3/4 cup mayonnaise 1 tablespoon red Thai curry paste 1 tablespoon juice of 1 lime 2 quarts peanut or canola oil 2 (3 1/2 ounces) packages Enoki mushrooms, bottom trimmed 1 medium onion, finely chopped (about 1 1/2 cups) 1/4 cup flour1 /4 cup cornstarch1/2 tsp baking powder
- 1/2 teaspoon paprika Pinch of cayenne pepper Kosher salt 1 tablespoon toasted sesame seeds 1 large egg 2 tablespoons vodka or other liqueur 1 tablespoon chopped chives
PREPARATION
Place the oven rack in the center and preheat the oven to 200°F. Beat mayonnaise, curry paste and lime juice in a small bowl until homogeneous. Set aside. In a large wok, Dutch oven, or deep-fat fryer, heat the oil to 325°F and adjust the flame to maintain the temperature.
Place the mushrooms and onions in a large bowl and break them apart with your fingers. Add the flour, cornstarch, baking powder, paprika, cayenne pepper, 1/2 teaspoon salt, and sesame seeds to the bowl and toss to combine.
Beat the egg and vodka together. Add it to the bowl of mushrooms and work with your fingers until a thick batter forms. The batter should flow slightly, but still be quite sticky. Depending on how moist your onions are, you can add up to 2 tablespoons more water.
With fingertips, take 2 to 3 tablespoons of onion and mushrooms at a time and gently lower them into the hot oil. Don't let the pan get too full. It should fit about half of the mushroom mixture at a time. Bake, turning occasionally, until golden brown and crisp, a total of 4 to 6 minutes. Place on a paper towel-lined baking sheet and immediately season with kosher salt. Keep warm in the oven while baking the second batch in the same way.
Place them on a plate, sprinkle with chives and serve immediately with curry mayo.
