Fried enoki mushrooms with buffalo sauce
Southern style coated enoki mushrooms deep fried to golden perfection served with a sweet spicy buffalo sauce.
Ingredients
- 150 g Enoki mushrooms
- 200 g Plain flour
- 300 ml Soy milk unsweetened
- 1 tbsp Apple cider vinegar
- 50 ml Buffalo sauce
- 2 tbsp Golden syrup
Flour seasoning
- 1 tsp Garlic granules
- 1 tsp Paprika
- 1 tsp Black pepper
- 1 tsp White pepper
- 1 tsp Salt
Instructions
- To make the sauce combine the buffalo sauce and syrup in a small bowl, mix well and set aside.
- In a deep wide bowl add the flour and the flour seasoning powders and mix well to combine.
- In another bowl add the soy milk and apple cider vinegar, mix well to combine. This makes the vegan buttermilk.
- To prepare the enoki mushrooms cut the grey/brown bottoms off and split into equal size pieces.
- Dip the mushrooms into the soy milk mixture making sure to get in between the mushrooms.
- Dip the mushroom cluster into the seasoned flour and coat well making sure to get the flour in all the cracks.
- Heat some oil and add the mushroom clusters in small batches. Fry until golden on both sides.
- Leave to cool for a couple of minutes before dunking into the buffalo sauce and enjoying!
Notes
Seasoning the flour- When making the seasoned flour this is your only opportunity to get in maximum flavours. As the enoki doesn’t taste of much you’ll need to be very generous when seasoning your flour. The flour should change colour to a pink with lots of flecks of pepper. If unsure add more seasoning as the strength of flavours will mellow when cooked.
Crunchy mushrooms- To make these super crunchy, double fry. Fry for the first time on 150C for 5 minutes, remove and set aside to rest. Then reheat the oil to 190C and fry until perfectly golden.