Enoki Mushroom Fritters
15m prep 10m cook 25m ready
Crispy and light enoki mushroom fritters, also known as mushroom bhajis. A perfect starter for a sharing feast, best served with chutneys or raitas.
Ingredients
- 2 tbsp rice flour
- 100 g gram flour/besan
- 1 tbsp cumin seeds
- fresh coriander/cilantro chopped
- 2 clove garlic finely chopped
- 2 tsp salt
- 1/4 tsp chilli powder
- 1/4 tsp bicarbonate of soda/baking soda
- water
- vegetable oil
- 150 g enoki mushrooms
Nutrition (per serving, estimated)
Estimated based off 8 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 159 mg
- Iron: 4.07 mg
- Magnesium: 38.3 mg
- Phosphorus: 167 mg
- Potassium: 477 mg
- Zinc: 1.25 mg
Let's Cook
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Step 1.
In a large mixing bowl, combine 2 tbsp rice flour, 100g (scant 1 cup) gram flour, 1 tbsp cumin seeds, a large handful of chopped fresh coriander, 2 finely chopped garlic cloves, 2 tsp salt, ¼ tsp chilli powder, and ¼ tsp bicarbonate of soda. Slowly pour in 100–150ml (scant ½–⅔ cup) water, mixing continuously, until you have a thick batter the consistency of double cream. You may not need all the water.
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Step 2.
While preparing the batter, heat vegetable oil to a depth of 2.5cm (1in) in a deep-fat fryer or heavy-based saucepan to 180°C/350°F. To test if the oil is hot enough, add a small piece of bread; it should sizzle and float to the surface.
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Step 3.
Once the oil is hot, dip 150g enoki mushrooms into the batter, letting excess drip off. Fry in batches until golden brown and crisp, about 2–3 minutes. Remove with a slotted spoon and drain on a plate lined with paper towels.
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Step 4.
Serve the fritters immediately with your favourite chutneys or raitas.
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