Fried Enoki Mushrooms
Fried Enoki Mushrooms offer the ultimate crunchy bite with a light, airy texture and a savory twist. The batter settles into the mushrooms' nooks and crannies, creating a delightfully crispy coating that pairs perfectly with any dipping sauce. We recommend spicy mayo, sweet chili sauce, ponzu, or soy sauce. Sparkling water helps keep the batter light, so it's worth seeking out, but regular water works in a pinch. Visit Sarah’s blog for more recipes.
Tasty Team
78% would make again
Total Time
30 minutes
30 min
Prep Time
10 minutes
10 min
Cook Time
20 minutes
20 min

Total Time
30 minutes
30 min
Prep Time
10 minutes
10 min
Cook Time
20 minutes
20 min
Ingredients
for 2 servings
- 7 oz enoki mushrooms
- ½ cup all-purpose flour
- ¼ cup cornstarch
- ¼ teaspoon baking powder
- 1 teaspoon paprika
- salt, to taste
- ½ teaspoon cold sparkling water, or regular cold water
- 3 cups neutral oil, for frying (vegetable or canola)
- furikake, to taste
- spicy mayonnaise, for serving (optional)
Preparation
- Rinse and dry your enoki mushroom bundle.
- Slice the bundle into 6 ¼-inch sections. Set on a paper towel and pat dry.
- In a large mixing bowl, whisk together the flour, cornstarch, baking powder, paprika, and a pinch of salt. Gradually add cold sparkling water, whisking until the batter is smooth and thin.
- Heat oil in a deep pot over medium heat until it reaches 350°F (180°C).
- Dip the enoki mushrooms into the batter, ensuring they are lightly coated.Carefully place the coated mushrooms into the hot oil and fry for 2-3 minutes, or until golden and crispy.
- Remove the mushrooms and let them drain on a paper towel-lined plate. While still hot, sprinkle it with salt and furikake. Serve with your favorite dipping sauce.
- Enjoy!
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