Crispy Enoki Mushrooms Recipe
Introduction
Crispy enoki mushrooms make a delightful snack or appetizer with their light, crunchy texture and savory seasoning. This recipe transforms delicate enoki clusters into crispy, flavorful bites perfect for dipping or enjoying on their own.
Ingredients
- 8 oz enoki mushrooms
- Neutral oil, for frying
- 1/2 cup all-purpose flour
- 5 tbsp cornstarch
- 3/4 cup water
- 1 tsp salt
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- 1 tsp dried basil
- 1/2 tsp ground white pepper
- 1/2 tsp ground black pepper
- 1/2 tsp ground ginger
- 1/2 tsp ground mustard (optional)
Instructions
- Step 1: Trim the roots off the enoki mushrooms, keeping the base intact so the mushrooms remain loosely connected in slabs. Slice the bundle lengthwise into thin clusters for easier coating and frying.
- Step 2: In a wide bowl, whisk together the flour, cornstarch, salt, smoked paprika, garlic powder, onion powder, dried thyme, dried basil, white pepper, black pepper, ground ginger, ground mustard (if using), and water until you have a smooth, slightly thick batter.
- Step 3: Heat about 2 inches of neutral oil in a deep pan over medium heat. When the oil reaches 350°F (175°C), it’s ready for frying.
- Step 4: Dip 2–3 mushroom slabs at a time into the batter, let the excess drip off, then gently place them into the hot oil. Fry for about 2 minutes, flipping once, until golden brown and the tops are crisp and lacy.
- Step 5: Remove the fried mushrooms and drain them on paper towels. Serve immediately while hot and crunchy, either on their own or with dips like sriracha mayo, sweet chili sauce, or ketchup.
Tips & Variations
- For extra crispiness, add a tablespoon of rice flour to the batter.
- Try tossing the mushrooms with chili powder or cayenne pepper for a spicy kick.
- Use avocado oil or peanut oil for frying to enhance the flavor and increase smoke point.
- Serve with a sprinkle of fresh chopped herbs like cilantro or parsley for a fresh finish.
Storage
Store any leftover crispy enoki mushrooms in an airtight container in the refrigerator for up to 2 days. Reheat them in a toaster oven or oven at 350°F (175°C) for 5–7 minutes to restore their crispiness. Avoid microwaving to prevent sogginess.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other mushrooms instead of enoki?
Yes, but keep in mind that enoki mushrooms have a unique texture and shape that crisps particularly well. Thinly sliced oyster or shiitake mushrooms can be good alternatives but may require adjusted frying times.
How do I know when the oil is hot enough for frying?
The oil should reach about 350°F (175°C). If you don’t have a thermometer, test by dipping a small drop of batter—it should sizzle and rise to the surface immediately without burning.
PrintCrispy Enoki Mushrooms Recipe
Crispy Enoki Mushrooms are a delightful, crunchy snack or appetizer featuring delicate enoki mushrooms coated in a flavorful seasoned batter and fried to golden perfection. These light, crispy mushroom clusters are perfect served hot with dipping sauces like sriracha mayo or sweet chili.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Asian Fusion
Ingredients
Mushrooms
- 8 oz enoki mushrooms
Batter & Seasonings
- 1/2 cup all-purpose flour
- 5 tbsp cornstarch
- 3/4 cup water
- 1 tsp salt
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- 1 tsp dried basil
- 1/2 tsp ground white pepper
- 1/2 tsp ground black pepper
- 1/2 tsp ground ginger
- 1/2 tsp ground mustard (optional)
For Frying
- Neutral oil, for frying (about 2 inches depth)
Instructions
- Prepare Mushrooms: Trim the roots off the enoki mushrooms carefully, keeping the base intact so the mushrooms stay loosely connected in slabs. Slice the mushroom bundle lengthwise into thin clusters to ensure even coating and frying.
- Make Batter: In a wide bowl, whisk together the all-purpose flour, cornstarch, salt, smoked paprika, garlic powder, onion powder, dried thyme, dried basil, ground white pepper, ground black pepper, ground ginger, ground mustard (if using), and water. Mix until you have a smooth, slightly thick batter that will cling well to the mushrooms.
- Heat Oil: Pour neutral oil into a deep pan to a depth of about 2 inches and heat over medium heat until the temperature reaches 350°F (175°C).
- Coat and Fry Mushrooms: Dip 2 to 3 enoki mushroom slabs at a time into the batter, allowing excess batter to drip off gently. Carefully place the coated mushrooms into the hot oil. Fry for about 2 minutes, flipping once to ensure even browning, until the mushrooms are golden brown and crisp.
- Drain and Serve: Remove the fried mushrooms using a slotted spoon and drain on paper towels to remove excess oil. Serve immediately while hot and crunchy, ideally with dipping sauces such as sriracha mayo, sweet chili sauce, or ketchup.
Notes
- Keep the mushroom slabs loosely connected to maintain texture and shape during frying.
- Ensure the oil is hot (350°F/175°C) to achieve crispiness without absorbing excess oil.
- Use a neutral oil with a high smoke point like vegetable or canola oil for frying.
- For extra flavor, try serving with a spicy or tangy dipping sauce.
- Do not overcrowd the pan while frying to maintain oil temperature and achieve an even crisp.
Keywords: crispy enoki mushrooms, fried mushrooms, mushroom appetizer, enoki mushroom recipe, crunchy mushroom snack
