Crispy Fried Enoki Mushrooms Recipe
These crispy fried enoki mushrooms take 25 minutes and six pantry ingredients. Shatteringly crisp battered bundles finished with flaky salt.
Servings: 2
Ingredients
- 7 oz enoki mushrooms
- Neutral oil for deep frying
For the Batter
- ½ cup all-purpose flour
- ¼ cup cornstarch
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- ⅔ cup water
Optional Garnish
- Flaky salt
- Black pepper
Instructions
- Cut the enoki mushrooms thinly lengthwise and set them to the side.
- In a bowl, add the flour, cornstarch, salt, black pepper, garlic powder, and water, and mix until it forms a batter.
- Add the thinly sliced mushrooms to the batter, turning until coated, and set to the side.
- Heat a pot of oil to 400°F. Drop the mushrooms in and cook until they're golden brown, then remove and rest for 5 minutes.
- Plate the crispy mushrooms. Optionally garnish with flaky salt and black pepper. But it's your food, you eat it how you like.
Video
Notes
- Separate the strands before battering — more surface area means craggier, crunchier edges.
- Let excess batter drip off before frying so the coating doesn’t turn gummy.
- Drain on a wire rack, not paper towels, so steam doesn’t soften the bottoms.
- Fry twice for restaurant-style crunch: once until lightly golden, rest, then again briefly at a higher temperature.
- Serve immediately — these are at their crispiest straight out of the fryer.