This recipe appears in:Crispy Enoki and Onion Fritters with Thai Curry Mayo
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- 3/4 cup mayonnaise
- 1 tablespoon red Thai curry paste
- 1 tablespoon juice from 1 lime
- 2 quarts peanut or canola oil
- 2 (3.5 ounce) package Enoki mushrooms, bottoms trimmed
- 1 medium onion, finely sliced (about 1 1/2 cups)
- 1/4 cup flour
- 1/4 cup cornstarch
- 1/2 teaspoon baking powder
- 1/2 teaspoon paprika
- pinch cayenne pepper
- Kosher salt
- 1 tablespoon toasted sesame seeds
- 1 large egg
- 2 tablespoons vodka or other liquor
- 1 tablespoon finely sliced chives
Adjust oven rack to center position and preheat oven to 200°F. Whisk together mayonnaise, curry paste, and lime juice in a small bowl until homogenous. Set aside. Heat oil in a large wok, Dutch oven, or deep fryer to 325°F and adjust flame to maintain temperature.
Combine mushrooms and onions in a large bowl and break apart with your fingers, tossing until thoroughly combined. Add flour, cornstarch, baking powder, paprika, cayenne, 1/2 teaspoon salt, and sesame seeds to bowl and toss until thoroughly combined.
Whisk together egg and vodka. Add to bowl with mushrooms and work with your fingers until it comes together into a thick better. The batter should flow slightly, but still be quite sticky. Depending on how moist your onions are, you may need to add up to 2 tablespoons more water.
Using fingertips, pick up onion and mushroom mixture 2- to 3-tablespoons at a time and gently lower into hot oil. Do not crowd pan. You should be able to fit about half of mushroom mixture at a time. Fry, flipping and turning occasionally until deep golden brown and crisp all over, 4 to 6 minutes total. Transfer to a paper towel-lined baking sheet and season immediately with kosher salt. Keep warm in oven while you fry second batch in the same manner.
Transfer to a serving plate, sprinkle with chives, and serve immediately with curry mayo.