Theseย Fried Enoki Mushroomsย are thinly sliced, battered, and deep-fried to crispy perfection. I love serving them with a creamy sriracha mayo for dipping.
Can't get enough of Enoki mushrooms? Try my Spicy Enoki Mushroom Recipe.
๐ฅ About This Recipe
Fried Enoki Mushrooms are thinly sliced, coated in batter, then deep-fried until crispy. They're perfect as a crunchy appetizer or late-night snack, accompanied with spicy mayo or simply ketchup.
I first came across this dish on social media in 2022. I had never seen it before, but suddenly, every influencer and their dog was posting their own version of it. I knew I had to try making it!
My recipe uses a cornstarch-based batter. I've found that it results in a lighter and crispier crust than using flour alone. Baking powder also helps aerate the batter, creating tiny bubbles which become super crispy after being fried.
I have made this several times, and I will admit it is a rather greasy snack. I think it works best as an appetizer to be shared with a group of people since eating a plate of it alone can be a lot. It also makes a great crunchy topping for rice bowls or wraps.
๐ง Ingredients
- Enoki mushrooms: You can find these in small plastic packets at most Asian markets. Try to find packs that do not have too much condensation inside. The condensation means they are older and not as fresh.
- Batter: Cornstarch, all-purpose flour, baking powder, salt, and cold water. You can also use soda water or beer. The important thing is to make sure they are cold.
- Sriracha Mayo: Sriracha, mayonnaise, lemon juice, and toasted sesame oil. Sorry, I forgot to include all the ingredients in the picture.
โญ My Best Tips
- Dry the Mushrooms thoroughly: It's super important to dry the mushrooms thoroughly before dredging them in the batter. I like using a salad spinner to remove the majority of the water and then using paper towels to get rid of what is left.
- Shake Off Excess Batter. Fried enoki mushrooms can get really greasy if the coating is too thick. Make sure you shake off excess batter when you are coating them. A good indication that there is too much batter is if the batter is still dripping off of them when you hold them in the air.
- Fry at the Right Temperature: Try to maintain a temperature around 350ยฐF. You'll want to bring the initial temperature of the oil to around 375ยฐF since it will decrease by 25ยฐF when you first add the mushrooms.
๐ช Instructions
STEP 1: Trim off the roots of the enoki mushrooms, but leave some of the connected parts so they don't separate into individual strands. Rinse under cold water and dry them with a salad spinner or paper towels. Slice the enokis lengthwise through the base to make 3 or 4 thin slabs.
STEP 2: In a medium bowl, whisk together the flour, cornstarch, salt, and baking powder. Add cold water and mix until just combined. The batter should have the consistency of thin paint. It should easily flow and run off the mushrooms but still be thick enough to coat the mushrooms. Add extra flour or water as necessary.
STEP 3: Heat about 1 inch of oil to 375ยฐF and try to maintain a temperature around 350ยฐF during frying. The temperature will decrease by about 25ยฐF when you first add the mushrooms.
STEP 4: Working one at a time, dip mushroom slices in the batter, shake off excess, and place in the hot oil. Fry 3-4 pieces at a time for 2-3 minutes per side until golden. Drain on paper towels and serve immediately with spicy mayo on the side.
๐จ๐ปโ๐ณ Variations
The batter I have provided is minimal to say the least. If you want to try adding some spice combinations, here are some of my suggestions you can add to the dry ingredients.
- Southwest: 1 teaspoon paprika, ยฝ teaspoon black pepper, 1 teaspoon garlic powder, and 1 teaspoon onion powder.
- Indian-Style: 1 teaspoon paprika, ยฝ teaspoon chili powder, ยฝ teaspoon turmeric, 1 teaspoon ground coriander, and 1 teaspoon ground cumin.
๐ Recipe
Fried Enoki Mushrooms
Ingredients
Spicy Mayo
- 3 tablespoons Japanese mayonnaise
- 1 tablespoon sriracha
- 1 teaspoon fresh lemon juice
- ยฝ teaspoon toasted sesame oil
Enoki Mushrooms
- 2 packages enoki mushrooms
- ยฝ cup all-purpose flour
- โ cup cornstarch
- ยฝ teaspoon coarse kosher salt
- ยฝ teaspoon baking powder
- 1 cup cold water
- neutral oil (for deep-frying)
Instructions
- In a small bowl, combine Japanese mayonnaise, sriracha, lemon juice, and toasted sesame oil. Mix well and set aside until serving.
- Trim off the roots of the enoki mushrooms, but leave some of the connected parts so they don't separate into individual strands. Rinse under cold water and dry them with a salad spinner or paper towels. Slice the mushrooms lengthwise through the base to make 3 or 4 thin slabs.
- In a medium bowl, whisk together the flour, cornstarch, salt, and baking powder. Add cold water and mix until just combined. The batter should have the consistency of thin paint. It should easily flow and run off the mushrooms but still be thick enough to coat the mushrooms. Add extra flour or water as necessary.
- Heat about 1 inch of oil to 375ยฐF and try to maintain a temperature around 350ยฐF during frying. The temperature will decrease by about 25ยฐF when you first add the mushrooms.
- Working one at a time, dip mushroom slices in the batter, shake off excess, and place in the hot oil. Fry 3-4 pieces at a time for 2-3 minutes per side until golden. Drain on paper towels and serve immediately with spicy mayo on the side.
Peter
We loved the flavor and texture of the mushrooms. Definitely doing this again!
Grump
Thanks Peter, love to hear you enjoyed it!