Babaganosh

0 Cut the brown part off the bottom of the enoki mushroom bunch. Slice or separate the mushroom bunch into thin bunches, about 1-inch long and ½-inch wide at the base. When in doubt, go for smaller bunches instead of larger ones.
1 In a long shallow flat container, mix together the flour, cornstarch, salt, paprika, garlic powder, and pepper. Add the water and whisk together until no lumps remain.
2 Heat the cooking oil over medium heat. You'll want at least 1.5 inches of oil at the bottom of the pan. The oil is ready when it starts to bubble when you insert the tip of a toothpick.
3 Use tongs to dip the enoki pieces in the batter on both sides and on the bottom. Pick up the enoki pieces by the bottom and let excess batter drip off.
4 Carefully place the battered enoki mushroom into the hot oil. It should start bubbling immediately. If not, the oil is not hot enough yet. Fry for 1 minute, use tongs to carefully flip, then fry for another minute, or until the mushroom is golden brown. Carefully transfer to large plate lined with paper towels. Repeat step 4 and 5 until all the mushrooms are fried.Cooking tip: If your mushrooms don't separate into individual strands while frying, then your batter is too thick. Whisk in 1-2 tablespoons water before dipping and frying the next mushroom piece. If the batter is too thick, the mushrooms will be mushy inside, not crispy.
5 Allow to cool for a minute, then enjoy warm, sprinkling with flaky sea salt, fresh chives, and a drizzle of lemon juice. Dip into the garlic aioli.
6 Prepare the garlic aioli while the mushrooms cook: In a small bowl, mix together all the ingredients. Adjust the flavor to your liking. Enjoy!