Crispy Enoki and Onion Fritters with Thai Curry Mayo

[Photographs: J. Kenji Lopez-Alt]

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Crispy Enoki and Onion Fritters with Thai Curry Mayo

About This Recipe

Yield:Serves 4 to 6 as an appetizer
Active time:30 minutes
Total time:30 minutes
Special equipment:Wok, deep fryer, or deep fat fryer
This recipe appears in: Crispy Enoki and Onion Fritters with Thai Curry Mayo

Ingredients

  • 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

Procedures

  1. 1

    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.

  2. 2

    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.

  3. 3

    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.

  4. 4

    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.

  5. 5

    Transfer to a serving plate, sprinkle with chives, and serve immediately with curry mayo.

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