Crispy Enoki Mushrooms Snack (Printable version)

Golden-fried enoki mushrooms with a light, crisp coating. Ready in minutes for a delicious appetizer or snack.

# Ingredient List:

→ Mushrooms

01 - 7 ounces enoki mushrooms, trimmed and separated

→ Batter

02 - 2/3 cup all-purpose flour
03 - 1/4 cup cornstarch
04 - 1/2 teaspoon baking powder
05 - 1/2 teaspoon sea salt
06 - 1/4 teaspoon ground white pepper
07 - 2/3 cup cold sparkling water

→ Frying

08 - 2 cups vegetable oil, for deep frying

→ Optional Garnish

09 - 1 tablespoon chopped fresh chives or scallions
10 - 1 teaspoon toasted sesame seeds
11 - Dipping sauce of choice, such as sweet chili sauce or soy sauce

# How to Make It:

01 - Trim the root ends of the enoki mushrooms and separate into small clusters. Pat thoroughly dry with paper towels.
02 - In a medium mixing bowl, whisk together all-purpose flour, cornstarch, baking powder, sea salt, and white pepper.
03 - Gradually pour in the cold sparkling water, stirring gently until a smooth, slightly thick batter forms. Avoid overmixing.
04 - Pour vegetable oil into a deep pan or wok and heat to 350°F (180°C) over medium-high heat.
05 - Dip separated enoki mushroom clusters into the batter, allowing any excess to drip back into the bowl.
06 - Carefully lower the battered mushrooms into the hot oil in small batches. Fry for 2 to 3 minutes, turning as needed, until golden brown and crisp.
07 - Remove the fried mushrooms with a slotted spoon or spider strainer. Drain on paper towels. Serve hot, garnished with chives or scallions and sesame seeds, accompanied by dipping sauce if desired.

# Expert Suggestions:

01 -
  • Uses affordable pantry and refrigerator basics
  • Ready in under twenty minutes from start to finish
  • Yields a shatteringly crisp texture every time
  • Naturally vegetarian and easily adapted for gluten-free diets
  • Home batch is lighter and fresher than takeout
02 -
  • High in umami yet low in calories per serving
  • Naturally vegetarian friendly and easily made vegan
  • Leftovers stay crispy for a few hours with proper draining
03 -
  • Do not overcrowd your oil or the temperature will drop and the mushrooms turn soggy
  • Always use cold sparkling water for the lightest crunch
  • Drain finished mushrooms on a wire rack instead of paper towels to hold that airy crispiness
  • I learned through plenty of trial and error that the trick is small batches and immediate serving

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