Description
Crispy, flavorful Fried Enoki Mushrooms coated in a light, seasoned batter and deep-fried to golden perfection. This appetizer features a mix of spices like paprika, garlic powder, and five spice powder for a unique taste, complemented by crispy texture and served with savory garnishes and dipping sauces.
Ingredients
Enoki Mushrooms
- 1 lb enoki mushrooms
Batter
- ½ cup (60 g) all-purpose flour
- ⅓ cup (55 g) potato starch
- ½ teaspoon baking powder
- 1 teaspoon salt
- ¼ teaspoon white pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper
- ½ teaspoon five spice powder
- ¾ cup cold sparkling water (or more as needed)
Frying Oil
- Neutral oil for deep frying (such as vegetable or canola oil)
Garnish and Sauces
- Salt
- Furikake
- Sweet chili sauce
- Sriracha mayo
Instructions
- Prepare the Mushrooms: Slice off the dirt end of the enoki mushrooms about 1 inch above the base. Then vertically slice the mushrooms into ¼ inch thin layers to create manageable bunches for frying.
- Heat the Oil and Prep Station: In a heavy-bottomed pot, heat 2-3 inches of neutral oil over medium-high heat until it reaches 375°F (190°C). Meanwhile, prepare 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, five spice powder, and cold sparkling water until smooth. Adjust sparkling water quantity as needed to ensure the batter is thin enough to coat mushrooms lightly but thick enough to hold on.
- Dredge the Mushrooms: Individually coat each mushroom bunch in the batter, allowing excess to drip off to prevent clumps. Make sure the tendrils stay somewhat separated to allow even frying and crispiness.
- Fry the Mushrooms: Carefully add battered mushrooms into the hot oil and fry for 1-2 minutes until golden brown and crispy. Use a spider strainer to remove them and place on the prepared wire rack to drain excess oil and cool slightly.
- Serve: Season the crispy mushrooms with salt and furikake seasoning. Serve immediately with sweet chili sauce and sriracha mayo for dipping. Enjoy the crunchy and flavorful treat!
Notes
- Make sure the oil temperature is maintained at 375°F for optimal crispiness and to avoid greasy mushrooms.
- If batter is too thick, add sparkling water in small increments to achieve the right consistency.
- Use a spider strainer or slotted spoon to safely remove mushrooms from hot oil.
- Serve immediately for best texture; fried mushrooms can lose crispiness if left too long.
- Furikake seasoning adds a delightful umami boost; substitute with sesame seeds if unavailable.
