Polly Pocketsy

Crispy fried Enoki mushrooms

Cut the stems off of the mushrooms then pull them apart in bunches and soak in water to clean .

Shake off the excess water then pat dry with paper towel and set aside .

To a medium size bowl add rice flour corn starch plain flour vegetable stock salt white pepper and turmeric and whisk to combine 

Slowly add Ice cold water and whisk together to avoid lumps . I added 350 ml but just check the batter . The consistency should be a little runny but not watery 

Heat vegetable oil in a pan for frying on medium high heat . Drop some batter in and if it floats to the top the oil is ready for frying 

Dip some of the mushrooms in the batter to coat them then tap off the excess and put in the pan to fry moving them around to separate them if they get stuck together 

Once the mushrooms are golden remove from the pan and drain the oil off on paper towels

Repeat until all the mushrooms are fried then serve with your favourite dip 