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 delightful appetizer or snack served with furikake seasoning, sweet chili sauce, and sriracha mayo for extra zing.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 5 servings
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
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 (plus more if needed)
For Frying and Serving
- Neutral oil (for deep frying, about 2-3 inches in pot)
- Salt (for seasoning)
- Furikake seasoning (for garnish)
- Sweet chili sauce (for dipping)
- Sriracha mayo (for dipping)
Instructions
- Prepare the mushrooms: Trim about 1 inch from the dirt end of the enoki mushrooms and then slice vertically into approximately 1/4 inch thin layers, separating the clusters for even batter coverage and frying.
- Heat the oil and prepare station: In a heavy-bottomed pot, heat 2-3 inches of neutral oil over medium-high heat until it reaches 375°F (190°C). At the same time, set up a baking tray lined with a wire rack to drain the fried mushrooms.
- Make the batter: In a large bowl, whisk together potato starch, all-purpose flour, baking powder, salt, white pepper, garlic powder, paprika, cayenne pepper, and five spice powder. Gradually add cold sparkling water and whisk until a smooth, thin batter forms. Adjust by adding more sparkling water 1 tablespoon at a time if needed to reach a consistency that coats but runs off the mushrooms.
- Dredge the mushrooms: Take each sliced mushroom cluster and immerse it into the batter, allowing excess to drip off before frying. Ensure the batter is thin enough so the enoki tendrils separate nicely during frying.
- Fry the mushrooms: Carefully slide battered mushrooms into the hot oil and deep fry for 1-2 minutes until the batter is crispy and golden brown. Use a spider strainer to remove the mushrooms and place them onto the prepared wire rack to drain and cool slightly.
- Serve: Sprinkle fried mushrooms with salt and furikake seasoning for extra flavor. Serve hot with sweet chili sauce and sriracha mayo on the side as dipping sauces. Enjoy immediately for best crispiness.
Notes
- Maintain the oil temperature at 375°F (190°C) for perfect crispiness and to prevent sogginess.
- Adjust batter thickness with sparkling water to ensure it coats the mushrooms lightly, guiding a delicate fry and crispy texture.
- If the batter is too thick, the mushrooms may clump together and fry unevenly.
- Use a wire rack instead of paper towels to drain fried mushrooms to keep them crispy.
- Serve immediately as the mushrooms are best enjoyed fresh and crispy.
