If you’re searching for the ultimate crowd-pleasing appetizer that’s both irresistibly crispy and packed with flavor, look no further than Fried Enoki Mushrooms with Chili Aioli. This Asian-inspired dish takes delicate enoki mushrooms, coats them in a light, airy batter, and fries them until golden perfection—all paired with a punchy, creamy chili aioli that you’ll want to dip everything into. Whether you’re entertaining friends, treating yourself to a special snack, or jazzing up your dinner spread, this recipe promises snackable bites that deliver on crunch, spice, and pure joy.
Ingredients You’ll Need
The beauty of Fried Enoki Mushrooms with Chili Aioli is in its simplicity—every ingredient has a special role, from the mushrooms’ delicate texture to the batter’s crispness and the aioli’s spicy tang. Here’s what you’ll need and why it matters:
- Enoki mushrooms (7 oz): These slender, delicate mushrooms fry up beautifully for a light, crispy bite that’s totally addictive.
- All-purpose flour (1 cup): The backbone of your batter, it gives the mushrooms that signature golden coating.
- Cornstarch (1/2 cup): Adds extra crunch and helps keep the batter light and airy.
- Baking powder (1 teaspoon): Gives the batter a little lift for an irresistibly crisp texture.
- Garlic powder (1 teaspoon): Adds a subtle savory note that complements the mushrooms perfectly.
- Salt (1/2 teaspoon): Essential for bringing out all the flavors and seasoning the batter.
- Black pepper (1/2 teaspoon): Adds just a hint of warmth to balance the flavors.
- Cold sparkling water or club soda (1 cup): The secret to a light, tender batter that bubbles up when fried.
- Oil for deep frying: Choose a neutral oil like canola or vegetable for a clean, crisp fry.
- Mayonnaise (1/2 cup): The creamy base for your zesty chili aioli dip.
- Sriracha or chili paste (1 tablespoon): Brings the perfect level of heat and color to the aioli.
- Lemon juice (1 teaspoon): Adds brightness that cuts through the richness of the mayonnaise.
- Garlic, minced (1 clove): Fresh garlic gives the aioli extra punch and depth.
- Pinch of salt: Just enough to round out the flavors in the dipping sauce.
How to Make Fried Enoki Mushrooms with Chili Aioli
Step 1: Mix the Chili Aioli
Start by preparing the chili aioli so the flavors have time to meld. In a small bowl, whisk together mayonnaise, sriracha (or your favorite chili paste), lemon juice, minced garlic, and a pinch of salt until the mixture is completely smooth. Pop it in the refrigerator while you fry the mushrooms—this lets the aioli become extra flavorful and chilled for dipping.
Step 2: Heat the Oil
Pour enough oil into a deep, heavy-bottomed pan to submerge the mushrooms, then heat it to 350°F (175°C). Using a thermometer will help you maintain the perfect temperature for even, golden frying. If you don’t have a thermometer, drop a bit of batter into the oil; it should sizzle and rise to the top right away.
Step 3: Make the Batter
In a large mixing bowl, combine the flour, cornstarch, baking powder, garlic powder, salt, and black pepper. Gradually whisk in the cold sparkling water or club soda—this step is key for a batter that fries up super light. Don’t overmix; a few lumps are perfectly fine, and the bubbles from the water will help keep things airy.
Step 4: Coat the Mushrooms
Trim the root ends off the enoki mushrooms and gently separate them into small bundles. Dip each bundle into the batter, making sure they’re thoroughly coated but not overloaded. Give each one a gentle shake to remove any excess batter before frying—this helps keep the mushrooms crisp instead of soggy.
Step 5: Fry to Perfection
Carefully lower the battered enoki mushrooms into the hot oil in small batches, making sure not to crowd the pan. Fry each bundle for 2–3 minutes until they’re golden brown and crispy all over. Use a slotted spoon to transfer them to a plate lined with paper towels, letting any extra oil drain off. Continue until all the mushrooms are fried.
Step 6: Serve Hot with Chili Aioli
Arrange the hot, crispy mushrooms on a platter and serve them right away with a generous bowl of your spicy chili aioli for dipping. Fried Enoki Mushrooms with Chili Aioli are at their absolute best when piping hot and super crunchy, so don’t wait too long to dig in!
How to Serve Fried Enoki Mushrooms with Chili Aioli
Garnishes
Make your plate pop with a sprinkle of fresh chopped chives or scallions for a burst of color and mild onion flavor. A few sesame seeds or a dusting of chili flakes add even more flair and a little extra heat, making each bite of Fried Enoki Mushrooms with Chili Aioli both beautiful and delicious.
Side Dishes
Pair these crispy mushrooms with a light Asian-inspired slaw, steamed edamame, or a cooling cucumber salad for a balanced meal. The creamy, spicy aioli also makes a perfect companion to steamed rice or pickled veggies, rounding out your appetizer spread without overpowering the main event.
Creative Ways to Present
For maximum wow-factor, serve Fried Enoki Mushrooms with Chili Aioli in small bamboo baskets or on slate boards lined with parchment. Try stacking the mushroom clusters into a tower or fanning them out around a bowl of aioli for easy sharing. If you want to go bold, drizzle a little extra chili aioli over the mushrooms or serve them as sliders in mini steamed buns.
Make Ahead and Storage
Storing Leftovers
Leftover Fried Enoki Mushrooms with Chili Aioli can be kept in an airtight container in the refrigerator for up to two days. While they’ll lose some crispiness, they’re still super tasty for a late-night snack or next-day lunch.
Freezing
Although best enjoyed fresh, you can freeze leftover fried mushrooms by arranging them in a single layer on a baking sheet, freezing until solid, and then transferring to a freezer bag. The aioli, however, is best made fresh and not recommended for freezing as it can separate.
Reheating
To bring back some of that original crunch, reheat fried mushrooms in a preheated oven or air fryer at 350°F (175°C) for about 5–7 minutes. Avoid microwaving, as it can make them soggy. Serve reheated mushrooms with a fresh batch of chili aioli for the best flavor.
FAQs
Can I make Fried Enoki Mushrooms with Chili Aioli gluten-free?
Absolutely! Swap the all-purpose flour for a gluten-free blend and double-check that your cornstarch and other ingredients are certified gluten-free. The results are just as crispy and delicious.
What can I use instead of enoki mushrooms?
If you can’t find enoki mushrooms, try using thinly sliced shiitake, oyster mushrooms, or even small clusters of shimeji mushrooms. Just make sure to separate them into bite-sized pieces for even frying.
How spicy is the chili aioli?
The heat level is totally customizable. Add more or less sriracha or chili paste to suit your taste, or toss in a pinch of cayenne to the batter for an extra kick. Taste as you go and adjust until it’s just right for you.
Can I prepare the batter in advance?
It’s best to make the batter right before frying, as the bubbles from the sparkling water help keep it light. If you need to prep ahead, mix the dry ingredients and add the water just before you’re ready to fry.
Is there a vegan option for Fried Enoki Mushrooms with Chili Aioli?
You bet! Use a vegan mayonnaise and double-check that your chili paste is plant-based. The rest of the ingredients are already vegan-friendly, so everyone can enjoy this crispy treat.
Final Thoughts
There’s something truly special about sharing a platter of Fried Enoki Mushrooms with Chili Aioli—each crispy bite bursting with flavor and paired with that bold, spicy dip. Whether you’re a mushroom lover or just looking for a fun new appetizer, this recipe is sure to win hearts. Give it a try, and don’t be surprised if it becomes your new go-to snack for every gathering!
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Fried Enoki Mushrooms with Chili Aioli Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Crispy fried enoki mushrooms served with a spicy homemade chili aioli, perfect as a flavorful Asian-inspired appetizer or snack. The mushrooms are coated in a light, airy batter made with sparkling water for extra crunch and paired with a creamy, tangy chili-infused dip.
Ingredients
For the Mushrooms:
- 7 oz enoki mushrooms, trimmed and separated into small bundles
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup cold sparkling water or club soda
- Oil for deep frying
For the Chili Aioli:
- 1/2 cup mayonnaise
- 1 tablespoon sriracha or chili paste
- 1 teaspoon lemon juice
- 1 clove garlic, minced
- Pinch of salt
Instructions
- Prepare the Chili Aioli: In a small bowl, whisk together the mayonnaise, sriracha, lemon juice, minced garlic, and a pinch of salt until smooth and well combined. Cover and refrigerate until ready to serve to allow flavors to meld.
- Heat the Oil: Pour oil into a deep pan or fryer and heat to 350°F (175°C). Use a thermometer for accurate temperature to ensure proper frying.
- Make the Batter: In a mixing bowl, sift together the all-purpose flour, cornstarch, baking powder, garlic powder, salt, and black pepper. Gradually whisk in the cold sparkling water until you have a smooth, light batter with no lumps.
- Batter the Mushrooms: Dip the enoki mushroom bundles into the batter, allowing excess to drip off gently, ensuring they are evenly coated for a crispy finish.
- Deep Fry: Carefully lower the coated mushroom bundles into the hot oil in batches, frying for 2–3 minutes or until golden brown and crispy. Avoid overcrowding the pan to maintain oil temperature.
- Drain and Serve: Using a slotted spoon, transfer the fried mushrooms to a paper towel-lined plate to drain excess oil. Serve immediately while hot, accompanied by the chili aioli for dipping.
Notes
- Serve immediately for the crispiest texture.
- For extra spice, add a pinch of cayenne pepper to the batter or increase the amount of chili in the aioli.
- Use sparkling water cold to achieve the lightest, crispiest batter texture.
- Maintain oil temperature to avoid greasy mushrooms; too low temperature will absorb more oil.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Deep-Frying
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 portion with dip
- Calories: 290
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 18 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 10 mg
