Skip to main content

Krispi Enoki, eni-one?

Another crispy veggie.  Mm mm mm mushroom. Need I say more?

🍄Tools

  • Mixing bowl (for batter)
  • Strainer
  • Kitchen towel or cooling rack

🍄Ingredients

  • 1 + 1/2 pack enoki mushroom
  • 1 + 1/2 cup All purpose Flour
  • 1/4 cup Cornstarch
  • 1 tsp Salt
  • 1 tsp Ground Pepper
  • 3 tsp Garlic powder
  • 3 tsp Smoked Paprika
  • Cooking oil for frying

🍄Steps

***Prep enoki

  1. Unpack, lay flat on chopping board. 
  2. Chop off the bottom, but leave off 1/4 inch to hold the shrooms together.
  3. Slice enoki horizontally.
  4. Place in a basin and wash gently but thoroughly. 
  5. Check each bunch for stray roots and dirt. 
  6. Wash again as needed.
  7. Drain well.
  8. Place on a kitchen towel and pat-dry.

***Prep batter

  1. In a mixing bowl add flour, cornstarch, salt,pepper,and choice herbs / spices.
  2. Mix well.
  3. Set aside for frying time.

***Cook enoki

  1. Heat the deep-frying pan to high. 
  2. Add cooking oil.
  3. When oil is hot enough (do the chopsticks oil test), dip the mushroom into the batter, shake excess off, and drop gently into the oil.
  4. Do not crowd the pot.
  5. Fry until golden brown.
  6. Take out and let it rest on the cooling rack or kitchen towel.

Best served immediately with your favorite dip. 👌 
Enjoy! 


Tips for version 2-

For my Fab5, season with GARLIC powder or alternatively, shredded garlic is a MUST! So that the mushroom is flavorful.

Baked version will be healthier too. 


💡Inspired by:

Spice n Pans


High five! 😂


Labels:

Comments

Post a Comment

Popular posts from this blog

Creamy Miso 🥣

I hated miso soup. And then I loved it ever since. This comfort soup may have a slight tangy taste depending on what type of miso is used. My hubby does not like a hint of sour/tangy stuff. To discover that milk could be added to spin off the taste was a welcome revelation!!! The aroma and taste always takes me back to my days in Japan. My very 1st sip of miso soup was at the canteen of an all-ladies dorm during my very 1st work trip in beautiful Tamagawa prefecture. It was my 1st time away from my motherland, and 1st time to experience winter, at that. To say that I was in a state of culture shock is an understatement. I loved soft fluffy Japanese rice. The roasted flaky saba fish. Ramen noodles. Crunchy karaage. Not miso soup though. I hated miso soup. But that fateful cold night, I have just reached "home" from the 10-minutes trudge from work. A quick change to warmer clothes, I was immediately at the dinner table. The warm soup felt grudgingly comforting. The next spoonf...
Post a Comment
Read more

a feast for the eyes

Are you both a foodie and a movie buff? If so, then surely you love watching on the big screen movies that largely incorporate scrumptious food! For being such deliciously charming movies, what are your favorites? Top in my list are these two:   1.  Ratatouille (2007)  Set in France, this is the story of an unlikely friendship of a one-of-a-kind rat, Remy, and a hard up, clumsy but kind young man, Linguini; where one has an unusually refined taste for a rodent, and the other an unbeknownst inheritance. Their circumstances take them to a partnership they never imagined to reach for their dreams! This being a family movie that entertains the young and young once is a huge plus! 2.  Chef (2014)  This is a heartfelt and funny story of a 50-something chef in California. He is divorced and had no time for his young son. His career once started promisingly; foodies were on the lookout for his gastronomic creations. But pressure from the restaurant's pr...
Post a Comment
Read more

Stove-top e99 pie

No oven, no steamer, no problem! All you need is hunger and LOVE to find a way 😜.  ...well, also a not-so-shallow non-stick frying pan . With staple ingredients, you're set for this comfort food! My teen-to-be Chef  M  tried this stove-top method, 🙆"So smart", she'd quip. Yup, it was easy as 123! 🖐️Steps Ready the tools. Prep the ingredients for crust and filling. Ready the crust for cooking. Place the cooking pan with ready crust on the stove. Pour the filling gently using a strainer, onto the crust. Fill up to desired depth; ke ep in mind to make room for the clothed lid.  Cover with clothed lid. Make sure the cloth does not touch the top of the filling or top of the crust.   Warm the stove to its super-lowest * setting . Cook for 40 minutes. (set your alarm! ⏰) Take the pan out and place it on a cooling rack / trivet. Let it cool in a safe spot. (It is ready to eat warm! ) Once cooled, cover and put in the fridge for 2 hours. (this step is OPTIONAL, onl...
Post a Comment
Read more