Umami-packed extra crispy mushroom fritters with spicy chilli crisp mayo. The two pair perfectly together and it only takes 10 minutes to whip up!
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Serves
4
Enoki Mushroom
Mixed Mushroom
Nori
Cornflour
Plain Flour
Smoked Paprika
Sesame Seeds
Egg
Sparkling Water
Sunflower Oil
Mayonnaise
Crispy Chilli Oil
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content.
Serves
4
Enoki Mushroom
Mixed Mushroom
Nori
Cornflour
Plain Flour
Smoked Paprika
Sesame Seeds
Egg
Sparkling Water
Sunflower Oil
Mayonnaise
Crispy Chilli Oil
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Trim the enoki, place them into a bowl and pull them into smaller chunks. Tear the remaining mushrooms into similar sizes and add them to the enoki. Tear up the sheet of nori into small flakes and add to the mushrooms.
Step 2.
Add both flours along with your smoked paprika, sesame seeds, and 1 tsp of salt into the mushrooms. Toss well.
Step 3.
Whisk the egg with the sparkling water together, then pour onto the mushrooms and toss well, until the flours have rehydrated and the mushrooms are covered in a paste.
Step 4.
Fill a deep saucepan halfway up with oil. Place it over a high heat and heat to 180°C. Line a plate with kitchen paper.
Step 5.
Drop batches of the mushroom batter into the oil and cook for 2-4 mins until crispy.
Step 6.
Mix the mayo with your chilli oil, set aside.
Step 7.
Serve the crispy mushroom fritters with the spicy mayo and a side of Spotify's Mushroom Jazz Mix playlist.
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