Fried Mushrooms (enoki and oyster mushrooms)
With a crispy exterior giving way to tender, slightly chewy goodness within, these fried mushrooms are a true delight for all palates.
Equipment
- Measuring cups and spoons
- Deep fryer pot (A regular pot also works!)
- Cooling rack
Ingredients
- 300 g mushrooms (I used 150g enoki mushrooms - by removing the roots from a 200g package of enoki mushrooms; and 150g oyster mushrooms.)
- ¾ cup all purpose flour
- ¾ cup cornstarch (can also use potato starch)
- 1 tsp baking powder
- ½ tsp salt
- 1 cup ice-cold water
- 1 tbsp vegetable oil
- oil for frying (I used vegetable oil. You can also use canola oil.)
- dipping sauce (¼ cup of spicy mayo + 1 tbsp lime juice, tempura sauce, or ketchup)
Instructions
- Trim the base of the enoki mushrooms and separate them into small bundles. Clean the oyster mushrooms by wiping them with a damp paper towel. Trim off any tough stems and tear them horizontally into smaller pieces or leave them whole, depending on your preference.
- Mix together flour, cornstarch, baking powder, and salt in a bowl. Gradually add ice-cold water and 1 tbsp vegetable oil, whisk until you get a smooth batter with a consistency similar to pancake batter.
- Heat the oil in a deep pot over high heat until it reaches 170℃/340℉. Once achieved, reduce the heat to medium.
- Take each mushroom and dip it into the batter, ensuring it's evenly coated. Gently shake off any excess batter by lightly shaking the mushroom over the bowl. Then, carefully lower the mushrooms into the oil, one by one. It's important not to overcrowd the pot, so fry them in batches. Allow the mushrooms to fry for a few minutes until they attain a light golden color on all sides.
- Once fried to perfection, remove the mushrooms from the pot and transfer them to a cooling rack to drain any excess oil. Repeat the process, coating and frying the remaining mushrooms until they have all been deep-fried once.
- Heat the oil in a pot over high heat until it reaches 190℃/375℉. Once achieved, reduce the heat to medium. Return the first batch of fried mushrooms to the hot oil and fry them for about 30 seconds or until they become crispy. Be cautious not to overcook them. Once they are done, remove them from the oil and place them on a cooling rack to drain any excess oil. Repeat this process with the remaining mushrooms until all have undergone the double frying process.
- Serve hot with your choice of dipping sauce. I'd like to mix about ¼ cup of spicy mayo with 1 tbsp lime juice. You may also enjoy it with tempura dipping sauce or ketchup.