Crispy Fried Enoki Mushrooms with Spicy Dipping Sauces Recipe
Crispy and flavorful fried enoki mushrooms coated in a light, spicy batter and deep-fried to golden perfection. Perfect as a crunchy appetizer or a delicious side dish, served with tangy furikake seasoning and dipping sauces like sweet chili and sriracha mayo.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 5 servings
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
- Diet: Vegetarian
Ingredients
Enoki Mushrooms
- 1 lb enoki mushrooms
Batter
- 1/2 cup (60 g) all-purpose flour
- 1/3 cup (55 g) potato starch
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1/4 teaspoon white pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon five spice powder
- 3/4 cup cold sparkling water (or more depending on consistency)
For Frying & Serving
- Neutral oil (for deep frying, about 2-3 inches in pot)
- Salt (to taste for seasoning after frying)
- Furikake seasoning (for garnish)
- Sweet chili sauce (for dipping)
- Sriracha mayo (for dipping)
Instructions
- Prepare the enoki mushrooms. Slice off the dirt end about 1 inch above the base. Then vertically slice the mushrooms into thin 1/4 inch layers to help them crisp up evenly when fried.
- Heat the oil and prep your station. In a heavy-bottomed pot or deep fryer, heat 2-3 inches of neutral oil over medium-high heat until it reaches 375°F (190°C). Meanwhile, prepare a baking tray with a wire rack for draining the fried mushrooms.
- Make the batter. In a large bowl, whisk together the potato starch, all-purpose flour, baking powder, salt, white pepper, garlic powder, paprika, cayenne pepper, and five spice powder. Slowly add the cold sparkling water and whisk until combined into a smooth batter. Adjust with more sparkling water a tablespoon at a time if batter is too thick, aiming for a consistency that coats but also allows separation of mushroom tendrils when fried.
- Dredge the mushrooms. Individually dip each sliced bunch of enoki mushrooms into the batter, allowing any excess to drip off so they are lightly but thoroughly coated.
- Fry. Carefully add the battered mushrooms to the hot oil in batches to avoid overcrowding. Fry for 1-2 minutes or until golden brown and crispy. Use a spider strainer to remove them and place them on the prepared wire rack to drain and cool slightly.
- Serve. Immediately season the fried mushrooms lightly with salt and sprinkle with furikake seasoning. Serve with sweet chili sauce and sriracha mayo dipping sauces on the side. Enjoy while crispy.
Notes
- Use cold sparkling water to achieve a light and crisp batter.
- Adjust batter consistency with more sparkling water for optimal coating.
- Fry at 375°F (190°C) to get crispy exterior without excessive oil absorption.
- Drain fried mushrooms on a wire rack instead of paper towels to keep them crisp.
- Serve immediately for best texture and flavor.
- Furikake adds a savory umami touch but can be omitted or substituted with other seasonings.
