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
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frying oil
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remoulade
- 20 g of pickles
- 110 g mayonnaise
- 1 teaspoon(s) of mustard
- 1 teaspoon(s) of smoked paprika
- 1 tablespoon(s) lemon juice
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salt, pepper
Preparation
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Clean the enokis, remove the brownish roots, then separate them into small clumps.
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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.
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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.
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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.