Crispy Enoki and Onion Fritters with Thai Curry Mayo

Ingredients

• 0.5 teaspoon double-acting baking powder 
• 2 quarts canola oil 
• 1 pinch ground pepper 
• 1 tablespoon chives finely sliced
• 0.3 cup cornstarch 
• 1 large eggs 
• 7 ounce enoki mushrooms trimmed
• 0.3 cup flour 
• 4 servings kosher salt 
• 1 tablespoon juice of lime 
• 0.8 cup mayonnaise 
• 1.5 cups onion finely sliced
• 0.5 teaspoon paprika 
• 1 tablespoon sesame seed toasted
• 1 tablespoon curry paste red
• 2 tablespoons rum 

Equipment

• bowl
• frying pan
• baking sheet
• paper towels
• oven
• whisk
• wok
• dutch oven
• deep fryer

Directions

1. Adjust oven rack to center position and preheat oven to 200°F.
2. Whisk together mayonnaise, curry paste, and lime juice in a small bowl until homogenous. Set aside.
3. Heat oil in a large wok, Dutch oven, or deep fryer to 325°F and adjust flame to maintain temperature.
4. Combine mushrooms and onions in a large bowl and break apart with your fingers, tossing until thoroughly combined.
5. Add flour, cornstarch, baking powder, paprika, cayenne, 1/2 teaspoon salt, and sesame seeds to bowl and toss until thoroughly combined.
6. Whisk together egg and vodka.
7. Add to bowl with mushrooms and work with your fingers until it comes together into a thick better. The batter should flow slightly, but still be quite sticky. Depending on how moist your onions are, you may need to add up to 2 tablespoons more water.
8. Using fingertips, pick up onion and mushroom mixture 2- to 3-tablespoons at a time and gently lower into hot oil. Do not crowd pan. You should be able to fit about half of mushroom mixture at a time. Fry, flipping and turning occasionally until deep golden brown and crisp all over, 4 to 6 minutes total.
9. Transfer to a paper towel-lined baking sheet and season immediately with kosher salt. Keep warm in oven while you fry second batch in the same manner.
10. Transfer to a serving plate, sprinkle with chives, and serve immediately with curry mayo.