Crispy Fried Enoki Mushrooms
Crispy Fried Enoki Mushrooms
Ingredients
For the Enoki Mushrooms
- 1 pound enoki mushrooms, trimmed, separated into small clusters
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper, (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/4 cups cold water, (approximately)
- 4 cups vegetable oil, for deep frying
For Serving
- as needed flaky sea salt
- 2 tablespoons fresh parsley, chopped, for garnish
- as needed dipping sauce, (e.g., sriracha mayo, sweet chili sauce, or ranch)
Instructions
- 1
Prepare the enoki mushrooms: Carefully trim about 1 inch off the bottom root end of the enoki mushroom clusters. Gently separate the mushrooms into smaller, bite-sized clusters. You can rinse them lightly and pat them very dry with paper towels. Excess moisture will prevent them from getting crispy.
⏱️ 5 min
- 2
Prepare the batter: In a large bowl, whisk together the all-purpose flour, cornstarch, garlic powder, onion powder, smoked paprika, cayenne pepper (if using), salt, and black pepper. Gradually add the cold water, whisking constantly, until you have a smooth batter with the consistency of pancake batter. It should be thick enough to cling to the mushrooms but not too gloopy.
⏱️ 5 min
- 3
Heat the oil: Pour the vegetable oil into a large, heavy-bottomed pot or Dutch oven. Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a deep-fry thermometer to ensure accurate temperature. Do not overcrowd the pot with oil; it should be about 3-4 inches deep.
⏱️ 5 min•🌡️ 350
- 4
Batter and fry the mushrooms: Working in batches to avoid overcrowding, dip the enoki mushroom clusters into the batter, ensuring they are fully coated. Let any excess batter drip off. Carefully place the battered mushrooms into the hot oil. Fry for 2-3 minutes per batch, or until golden brown and crispy. Flip them occasionally to ensure even cooking.
⏱️ 10 min•🌡️ 350
- 5
Drain and season: Using a slotted spoon or spider, remove the fried mushrooms from the oil and transfer them to a wire rack set over a baking sheet lined with paper towels to drain excess oil. Immediately sprinkle with flaky sea salt while they are still hot.
⏱️ 2 min
- 6
Garnish and serve: Once all mushrooms are fried, transfer them to a serving platter. Garnish with chopped fresh parsley. Serve immediately with your favorite dipping sauce on the side.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Fried Enoki Mushrooms
For the Enoki Mushrooms
- 1 pound enoki mushrooms, trimmed, separated into small clusters
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper, (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/4 cups cold water, (approximately)
- 4 cups vegetable oil, for deep frying
For Serving
- as needed flaky sea salt
- 2 tablespoons fresh parsley, chopped, for garnish
- as needed dipping sauce, (e.g., sriracha mayo, sweet chili sauce, or ranch)
Instructions
- 1
Prepare the enoki mushrooms: Carefully trim about 1 inch off the bottom root end of the enoki mushroom clusters. Gently separate the mushrooms into smaller, bite-sized clusters. You can rinse them lightly and pat them very dry with paper towels. Excess moisture will prevent them from getting crispy.
⏱️ 5 min - 2
Prepare the batter: In a large bowl, whisk together the all-purpose flour, cornstarch, garlic powder, onion powder, smoked paprika, cayenne pepper (if using), salt, and black pepper. Gradually add the cold water, whisking constantly, until you have a smooth batter with the consistency of pancake batter. It should be thick enough to cling to the mushrooms but not too gloopy.
⏱️ 5 min - 3
Heat the oil: Pour the vegetable oil into a large, heavy-bottomed pot or Dutch oven. Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a deep-fry thermometer to ensure accurate temperature. Do not overcrowd the pot with oil; it should be about 3-4 inches deep.
⏱️ 5 min•🌡️ 350 - 4
Batter and fry the mushrooms: Working in batches to avoid overcrowding, dip the enoki mushroom clusters into the batter, ensuring they are fully coated. Let any excess batter drip off. Carefully place the battered mushrooms into the hot oil. Fry for 2-3 minutes per batch, or until golden brown and crispy. Flip them occasionally to ensure even cooking.
⏱️ 10 min•🌡️ 350 - 5
Drain and season: Using a slotted spoon or spider, remove the fried mushrooms from the oil and transfer them to a wire rack set over a baking sheet lined with paper towels to drain excess oil. Immediately sprinkle with flaky sea salt while they are still hot.
⏱️ 2 min - 6
Garnish and serve: Once all mushrooms are fried, transfer them to a serving platter. Garnish with chopped fresh parsley. Serve immediately with your favorite dipping sauce on the side.
⏱️ 3 min