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square image of a fried enoki mushroom KFC twister wrap

Fried Enoki Mushroom KFC Wraps

5 from 1 vote
Crispy fried enoki mushrooms in a spicy, herby batter served in a soft tortilla wrap with crunchy lettuce and sriracha mayo.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 6 mini wraps
Course: Main Course
Cuisine: American
Calories: 208
Ingredients Method

Ingredients
  

  • 220g/8oz enoki mushrooms
  • 60g/½ cup plain flour
  • 40g/5 tbsp corn flour
  • ½ tsp baking powder
  • ½ tsp sea salt
  • ¼ tsp dried thyme
  • ¼ tsp dried basil
  • ¼ tsp dried oregano
  • ¼ tsp black pepper
  • ¼ tsp white pepper
  • 1 tsp smoked paprika
  • ¼ tsp ground ginger
  • ½ tsp dijon mustard
  • 180ml/¾ cup fizzy water or still
To assemble the wraps
  • 6 mini tortilla wraps
  • vegan sriracha mayo
  • 6 small handfuls shredded lettuce

Method
 

  1. In a large, flat-bottomed bowl whisk together the plain flour, corn flour, baking powder, salt, herbs and spices.
  2. Add in the water and mustard and whisk until there are no lumps remaining.
  3. Trim the brown roots from the mushrooms and slice lengthways through the base into 6 thin slabs.
  4. Working one by one dip the mushroom slabs into the batter and toss to coat completely.
  5. Fill a medium-large frying pan with around 1cm of vegetable oil. Turn the heat to medium and heat the oil until around 350F.
  6. Carefully add half of your battered mushrooms to the pan and fry for around 2-3 minutes on each side, or until golden all over.
  7. Carefully remove and dry on a plate lined with kitchen towel. Repeat with the remaining mushrooms.
  8. Add a handful of shredded lettuce on top of each mini wrap. Top with a generous drizzle of sriracha mayo, or your sauce of choice, and a bundle of crispy mushrooms. Enjoy!