Description
Crispy, golden-fried enoki mushrooms coated in a light, flavorful batter make a deliciously addictive snack or appetizer. This easy-to-make fried enoki mushroom recipe uses a seasoned batter and deep frying to achieve a perfect crunch while enhancing the delicate mushroom flavor. Serve with furikake, salt, and your favorite dipping sauces like sweet chili or sriracha mayo for a tasty treat that’s quick to prepare and satisfying to eat.
Ingredients
Mushrooms and Batter
- 1 lb enoki mushrooms
- ½ cup (60 g) all-purpose flour
- ⅓ cup (55 g) potato starch
- ½ teaspoon baking powder
- 1 teaspoon salt
- ¼ teaspoon white pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper
- ½ teaspoon five spice powder
- ¾ cup cold sparkling water (more as needed)
- Neutral oil for deep frying
Garnish and Sauces
- Salt
- Furikake seasoning
- Sweet chili sauce
- Sriracha mayo
Instructions
- Prepare the mushrooms: Trim about 1 inch from the dirt end of the enoki mushrooms and discard. Slice the mushrooms vertically into approximately 1/4 inch thin layers to create manageable bunches for frying.
- Heat the oil: In a heavy-bottomed pot, pour 2-3 inches of neutral oil and heat over medium-high until it reaches 375°F (190°C). Meanwhile, prepare a baking tray fitted with a wire rack for draining the fried mushrooms.
- Make the batter: In a large bowl, whisk together potato starch, all-purpose flour, baking powder, salt, white pepper, garlic powder, paprika, cayenne pepper, and five spice powder. Gradually add the cold sparkling water and whisk until combined into a smooth batter. Adjust consistency with additional sparkling water if batter is too thick.
- Dredge the mushrooms: Individually dip each bunch of sliced enoki mushrooms into the batter, allowing any excess to drip off. The batter should coat the mushrooms evenly but remain thin enough to let the tendrils separate when frying.
- Fry the mushrooms: Carefully place battered mushrooms into the hot oil in batches. Fry for 1-2 minutes, or until the coating turns golden brown and crispy. Use a spider strainer to remove mushrooms and transfer them to the wire rack to drain and cool slightly.
- Serve: Sprinkle the fried enoki mushrooms with salt and furikake seasoning. Serve immediately with sweet chili sauce and sriracha mayo for dipping. Enjoy as a crispy snack or appetizer!
Notes
- Use cold sparkling water in the batter to keep it light and crispy.
- Maintain the oil temperature around 375°F for optimal frying results.
- Furikake adds a nice umami flavor; substitute with seaweed flakes or sesame seeds if unavailable.
- Adjust the cayenne pepper quantity to control the spice level.
- Serve immediately for best texture; leftover mushrooms may lose crispiness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
