Fried Enoki Mushroom

Light, crispy, and fried to golden perfection enoki mushrooms are the most addicting snack! This fried enoki mushroom recipe is so easy to make and will keep you coming back for more.

Course Appetizer, Side Dish, Snack

Cuisine Asian Fusion, Japanese

Keyword crispy enoki mushrooms, enoki mushroom recipe, tempura enoki mushroom

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 127kcal

Author Megan

Equipment

Ingredients

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 or more depending on consistency
Neutral oil for deep frying

Garnish and sauces

Instructions

Prepare the enoki mushrooms. Slice the dirt end of the mushrooms, about 1 inch above the base of the mushrooms. Then vertically slice into 1/4 inch thin layers the enoki mushrooms.
Heat the oil and prep your station. In a heavy-bottomed pot, heat about 2-3 inches of oil over medium-high heat until it reaches 375°F (190°C). Prepare a baking tray with a wire rack.
Make the batter. In a large mixing bowl, add the potato starch, flour, baking powder, salt, white pepper, garlic powder, paprika, and cold sparkling water and whisk until combined.
Dredge the mushrooms. Individually dredge each bunch of mushrooms and let any excess drip off before adding to the oil. If the batter is too thick add more sparkling water 1 tablespoon at a time until the batter coats the mushrooms but also runs off enough for the tendrils to separate when frying.
Fry. Fry the mushrooms for about 1-2 minutes or until golden brown. Remove the mushrooms with a spider strainer and place on a wire rack to cool.
Serve. Season with salt and furikake seasoning and your favorite dipping sauces. Enjoy!

Notes

See the Expert Tips section above for more guidance.

Nutrition