1Trim stems from 1 pack enoki mushrooms and separate into smaller, bite-sized clusters, spreading them flat for even coating.
2Whisk 1 cup all-purpose flour, 3/4 cup cornstarch, 1 tablespoon garlic powder, 1 teaspoon sugar, and 2 teaspoons kosher salt in a bowl.
3Slowly pour in 1 can cold beer while whisking until just combined (batter should be slightly lumpy).
4Heat oil to 275°F.
5Dip flattened enoki clusters into batter, then place between your index and middle finger and slide off excess batter.
6Fry until golden and crispy (2-3 minutes).
7Transfer to paper towel-lined plate and season with flakey salt.
8To make the garlic herb aioli, whisk 1 large egg yolk, 1/2 teaspoon salt, and 1 tablespoon fresh lemon juice in a bowl.
9Slowly drizzle in 3/4 cup olive oil while whisking constantly until thick and emulsified.
10Add 3 minced garlic cloves (mashed to a paste with salt), 2 tablespoons finely chopped fresh dill, 1 tablespoon chopped fresh basil, and another squeeze of lemon juice.
11Taste and adjust seasoning.
12Let sit 15 minutes before serving.
Ingredients
1 pack enoki mushrooms
1 cup all-purpose flour
0.75 cup cornstarch
1 tablespoon garlic powder
1 teaspoon sugar
2 teaspoons kosher salt
1 can cold beer
oil
flakey salt
1 large egg yolk
0.5 teaspoon salt
1 tablespoon fresh lemon juice
0.75 cup olive oil
3 minced garlic cloves (mashed to a paste with salt)
2 tablespoons finely chopped fresh dill
1 tablespoon chopped fresh basil
lemon juice
Equipment
bowloilpaper towel-lined plate
Tips
When making the tempura batter, whisk until just combined; the batter should be slightly lumpy.
For the aioli, let it sit for 15 minutes before serving.