Fried enokis and paprika remoulade

Ingredients

  • 240 g enoki
  • 60 g of flour
  • 40 g cornstarch
  • 1/2 teaspoon(s) baking powder
  • 1/2 teaspoon(s) of salt
  • 1/4 teaspoon ground pepper
  • 1/4 teaspoon garlic powder
  • frying oil

  • remoulade

  • 20 g of pickles
  • 110 g mayonnaise
  • 1 teaspoon(s) of mustard
  • 1 teaspoon(s) of smoked paprika
  • 1 tablespoon(s) lemon juice
  • salt, pepper

Preparation

  1. Clean the enokis, remove the brownish roots, then separate them into small clumps.

  2. Mix the flour, starch, yeast, salt, pepper and garlic in a flat-bottomed bowl with 18 cl of water until you obtain a smooth and homogeneous paste.

  3. Heat the oil in a deep fryer or saucepan. Dip 2 or 3 small clumps of enokis into the batter, then fry until golden brown. Repeat the operation until the ingredients are used up. Once fried, place the enokis on a rack lined with absorbent paper and let rest.

  4. Prepare the remoulade. Drain and chop the pickles, then place them in a bowl with the mayonnaise, mustard, smoked paprika and lemon juice. Mix. Salt and pepper to taste.

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