1-First, trim the brown bottoms off the enoki mushrooms and separate them into small thin bundles about 1 inch long and ½ inch wide at the base for crispiness. Next, mix the flour, cornstarch, salt, paprika, garlic powder, and black pepper in a shallow container, then whisk in the cold water until smooth and lump-free. Heat the vegetable oil in a pan to at least 1.5 inches deep, and test if it’s ready by seeing if it bubbles around the tip of a toothpick.

2-Once your oil is hot, dip the mushroom bundles into the batter, making sure to coat all sides and letting any excess drip off. Carefully place them in the hot oil and fry for about 1 minute per side until they turn golden brown. Remove the mushrooms and drain them on paper towels to get rid of extra oil. If they start clumping, thin the batter with 1 to 2 tablespoons of water for the next batches.

3-Serve the mushrooms warm, garnished with flaky sea salt, fresh chives, and a squeeze of lemon juice. Don’t forget to pair them with the chili aioli for dipping, which you make by combining all the sauce ingredients and adjusting the seasoning to taste. This step-by-step approach, inspired by simple home cooking, helps food enthusiasts achieve that ideal texture every time.