Description
Crispy fried enoki mushrooms coated in a light, flavorful batter infused with a blend of spices, served with a sprinkle of furikake and accompanied by sweet chili sauce and sriracha mayo for dipping. This irresistible appetizer is perfect for sharing and impresses with its crunchy texture and savory taste.
Ingredients
Scale
For the Fried Enoki Mushrooms
- 1 lb enoki mushrooms
- 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)
- Neutral oil (for deep frying, about 2-3 inches in pot)
For Serving
- Salt (to taste)
- Furikake seasoning (to taste)
- Sweet chili sauce (for dipping)
- Sriracha mayo (for dipping)
Instructions
- Prepare the mushrooms: Trim the dirt end of the enoki mushrooms by slicing about 1 inch above the base. Then, slice the mushroom clusters vertically into approximately 1/4 inch thin layers to create manageable portions for frying.
- Heat the oil and prep the station: In a heavy-bottomed pot, pour enough neutral oil to a depth of 2-3 inches and heat it over medium-high until it reaches 375°F (190°C). Set up a baking tray with a wire rack nearby to drain the fried mushrooms after cooking.
- Make the batter: In a large mixing bowl, combine potato starch, all-purpose flour, baking powder, salt, white pepper, garlic powder, paprika, cayenne pepper, and five spice powder. Gradually whisk in cold sparkling water until you achieve a batter that coats the mushrooms but is thin enough for the mushroom tendrils to separate during frying. Adjust with more sparkling water as needed.
- Dredge the mushrooms: Dip each sliced mushroom cluster into the batter, ensuring they are fully coated but not dripping excessively. Allow any excess batter to drip off before frying to prevent heavy clumps.
- Fry the mushrooms: Carefully lower the battered mushrooms into the hot oil in small batches. Fry for 1-2 minutes or until they turn golden brown and crisp. Use a spider strainer to remove the mushrooms and transfer them onto the wire rack to cool and drain any excess oil.
- Serve: Lightly season the fried mushrooms with salt and sprinkle with furikake seasoning. Serve immediately with sweet chili sauce and sriracha mayo on the side for dipping. Enjoy your crispy, flavorful fried enoki mushrooms!
Notes
- Ensure the oil temperature stays at 375°F (190°C) for optimal crispiness and to prevent greasy mushrooms.
- Adjust the batter consistency with sparkling water to get a thin, light coating that crisps well and separates the mushroom tendrils.
- Furikake seasoning adds a pleasant umami flavor and a bit of crunch – feel free to substitute with sesame seeds or seaweed flakes.
- Work in small batches when frying to maintain oil temperature and prevent mushrooms from sticking together.
- Serve immediately for the best texture; fried mushrooms tend to lose crispness if left to sit too long.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Keywords: fried enoki mushrooms, crispy mushroom recipe, Asian appetizer, deep fried mushrooms, furikake, sweet chili sauce, sriracha mayo
