Crispy, golden, and utterly irresistible—these fried enoki mushrooms are the crunchy snack you didn’t know you needed!
Every once in a while I like to go to the grocery store and grab an ingredient I am not at all familiar with. Then I get it home and try to develop a recipe using it. These Fried Enoki Mushrooms are the latest “let’s try a new ingredient!” dish I’ve tried and if you like fried mushrooms you are absolutely going to adore them.
With their delicate strands and satisfying crunch, Fried Enoki Mushrooms make the perfect appetizer, side dish, or late-night treat. Ready in minutes and bursting with umami flavor, this recipe will have you reaching for more before they even hit the plate.
Curious? Let’s talk about what you’ll need to make them.
Fried Enoki Mushroom Ingredients:
- ENOKI MUSHROOMS: You won’t find these in your standard grocery store. Most likely you’ll need to head to an asian market to find them. Unlike your standard button mushrooms with one stem, enoki mushrooms are distinguished by their thin long white stems with small caps. The flavor is mild, earthy and a little sweet. They are crisp but tend to get chewier with longer cook times. They have been associated with food borne illness so the FDA does recommend cooking them before eating them for certain vulnerable groups.
- FLOUR: All purpose flour works perfectly.
- CORNSTARCH: Will help add extra crispiness when the batter is fried.
- SALT/GRANULATED GARLIC/PEPPER: To season the batter. You can also use garlic powder if that is what you have on hand.
- ICE WATER: Ice water will slow down gluten development and help get a really crispy texture.
- OIL FOR FRYING: Use any neutral oil that you have on hand. Vegetable, canola or peanut will be the most cost effective.
Step by Step Photos and Instructions:
Fried Enoki Mushrooms are easy to make! You’ll make your wet batter first, dip the mushrooms and fry just until golden. Follow along with these step by step photos and instructions.
- STEP #1: Trim the brownish ends of the enoki mushroom and then slice lengthwise through the base. You should have 4 – 6 mushrooms. Gently rinse to remove any remaining dirt.
- STEP #2: Combine flour, cornstarch, salt, granulated garlic and pepper together in a large bowl. Mix well.
- STEP #3: Heat 2 inches of oil in a large pot over medium heat to 375 degrees.
- STEP #4: While the oil is heating finish making the batter by dipping the mushrooms in the batter and let the excess drip off.
- STEP #5: Once the batter is hot, fry the mushrooms, in batches if necessary until golden brown and crispy. Transfer to a paper towel line plate. Sprinkle with salt and serve immediately.
They don’t necessarily need a dip, but I made my lumpia sauce with these and it was perfect!
Storage and Leftovers:
Like any fried food, I recommend eating these right away. They will lose crunch and crispiness if you store them and try to reheat them.
Want more mushroom recipes? Try these:
Mushroom Cheese Bread is one of my absolute favorite recipes when I’m craving cheesy comfort!
Air Fryer Fried Mushrooms Crispy breaded air fryer mushrooms are lighter than traditional fried mushrooms and ready in under 10 minutes! Easy, delicious and perfect for game day!
Elevate your meals with Mushroom Rice! This flavorful side dish is quick, easy, and perfect for mushroom lovers.
Servings
Ingredients
- 7 ounces enoki mushroom
- 1 cup all purpose flour
- 1 tablespoon cornstarch
- 3/4 teaspoon salt
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon black pepper
- 8 ounces ice water
- oil for frying
Instructions
Trim the brownish ends of the enoki mushroom and then slice lengthwise through the base. You should have 4 - 6 mushrooms. Gently rinse to remove any remaining dirt.
Combine flour, cornstarch, salt, granulated garlic and pepper together in a large bowl. Mix well.
Heat 2 inches of oil in a large pot over medium heat to 375 degrees.
While the oil is heating finish making the batter by dipping the mushrooms in the batter and let the excess drip off.
Once the batter is hot, fry the mushrooms, in batches if necessary until golden brown and crispy. Transfer to a paper towel line plate. Sprinkle with salt and serve immediately.
