Description
Crispy and flavorful fried enoki mushrooms coated in a light, seasoned batter and deep-fried to golden perfection. This easy appetizer features a blend of spices in the batter and is served with savory furikake and spicy dipping sauces, making it a delicious treat for mushroom lovers and a great snack or party dish.
Ingredients
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 (or more depending on consistency)
For Frying and Serving
- Neutral oil (for deep frying, about 2-3 inches depth)
- Salt (for seasoning)
- Furikake seasoning
- Sweet chili sauce (for dipping)
- Sriracha mayo (for dipping)
Instructions
- Prepare the enoki mushrooms: Slice about 1 inch from the base (the dirt end) of the enoki mushrooms to clean them. Then slice the mushrooms vertically into thin 1/4 inch layers to separate the small clusters for better batter coating and frying.
- Heat the oil and prep your station: In a heavy-bottomed pot or deep fryer, heat neutral oil to 375°F (190°C) using a thermometer for accuracy. Prepare a baking tray with a wire rack to drain the mushrooms after frying to maintain crispness.
- Make the batter: In a large mixing bowl, combine the potato starch, all-purpose flour, baking powder, salt, white pepper, garlic powder, paprika, cayenne pepper, and five spice powder. Gradually whisk in the cold sparkling water until the batter is smooth and well combined. Adjust the consistency by adding more sparkling water 1 tablespoon at a time if it’s too thick, ensuring the batter coats the mushrooms well but allows their tendrils to separate during frying.
- Dredge the mushrooms: Individually dip each cluster of enoki mushrooms into the batter, making sure they are evenly coated. Let any excess batter drip off before transferring them to the hot oil.
- Fry the mushrooms: Carefully place the battered mushrooms into the hot oil and fry for about 1 to 2 minutes or until they turn golden brown and crispy. Use a spider strainer to remove them from the oil and place them on the wire rack to drain excess oil and cool slightly.
- Serve: Immediately season the fried mushrooms lightly with salt and sprinkle furikake seasoning on top. Serve them with your favorite dipping sauces such as sweet chili sauce and sriracha mayo. Enjoy these crispy, spicy, and savory bites as an appetizer or snack.
Notes
- Keep the batter cold to achieve a light and crispy coating.
- Do not overcrowd the frying pot to maintain oil temperature and avoid soggy mushrooms.
- Adjust cayenne pepper based on your preferred spice level.
- Serve immediately after frying for the best texture and flavor.
- Use a thermometer to maintain consistent oil temperature for optimal frying results.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Japanese-inspired
