Description
This Fried Enoki Mushroom recipe offers a light, crispy, and golden-brown snack that’s irresistibly addictive. Easy to prepare with simple ingredients, these battered and deep-fried mushrooms make a perfect appetizer or snack, served with savory seasonings and flavorful dipping sauces.
Ingredients
For the Batter and Mushrooms
- 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 (plus more if needed)
- Neutral oil for deep frying (about 2-3 inches depth)
For Garnish and Sauces
- Salt
- Furikake seasoning
- Sweet chili sauce
- Sriracha mayo
Instructions
- Prepare the Enoki Mushrooms: Slice off the dirty root end about 1 inch above the base, then cut the mushrooms vertically into ¼ inch thin layers to create manageable, crispy portions.
- Heat the Oil and Prep the Station: In a heavy-bottomed pot, heat 2-3 inches of neutral oil over medium-high heat until it reaches 375°F (190°C). Prepare a baking tray lined 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 cold sparkling water and whisk until smooth and slightly runny. Adjust consistency if necessary by adding more sparkling water, aiming for batter that coats the mushrooms but allows the tendrils to separate during frying.
- Dredge the Mushrooms: Dip individual mushroom bunches into the batter, allowing any excess to drip off before frying.
- Fry the Mushrooms: Carefully add the battered mushrooms to the hot oil. Fry for 1-2 minutes or until the batter turns golden brown and crispy. Remove the mushrooms using a spider strainer and place them on 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 this crispy, flavorful snack fresh and hot.
Notes
- Ensure oil temperature stays around 375°F (190°C) for optimal crispiness and to prevent sogginess.
- Use cold sparkling water in the batter to keep it light and airy for a crispy texture.
- Adjust batter consistency to achieve a balance where mushrooms are well coated but not clumped together.
- Drain mushrooms on a wire rack instead of paper towels to maintain crispiness.
- Serve immediately as fried mushrooms are best enjoyed fresh for maximum texture and flavor.
