Crispy Fried Enoki Mushrooms

When battered and deep-fried, enoki mushrooms turn into a light, crispy fritter with a meaty center. Serve with a sweet soy or spicy mayo dip.
Difficulty
Medium
Servings
6–8 servings
Prep Time
10 Mins
Active Time
20 Mins

Treat enoki mushrooms like fries or onion rings: Batter and deep-fry them into crispy golden fritters. Cornstarch and soda water keep the batter light, not bready. The nori is an optional step that's both decorative and delicious—each fritter ends with a briny, umami-packed bite. Snack on these on their own, over rice, or between bread.

  • 1 pack (200g) enoki mushrooms
  • seasoned nori (seaweed) sheet, optional
  • neutral oil, for frying
  • ½ cup all-purpose flour
  • 5 tbsp potato starch or cornstarch
  • ½ tsp baking powder
  • ½ tsp salt
  • ¼ tsp garlic powder
  • ¼ tsp paprika
  • ¼ tsp cayenne pepper
  • ¾ cup soda water
  • salt, to taste
  • togarashi powder, optional
1

Heat oil in a wok or heavy-bottomed pot until it reaches 375°F (190°C). Prepare a heatproof plate lined with a paper towel or a metal rack fitted in a baking tray.

2

Slice enoki mushrooms into thin pieces, making sure to keep the base intact. Slice nori sheet, if using, into 1-inch strips.

3

Combine flour, starch, baking powder, salt, garlic powder, paprika, and cayenne pepper in a bowl. Add soda water and whisk until combined, creating a batter.

4

Dip the enoki into the batter, making sure every strand of mushroom is coated. Wrap a strip of nori around the base of the enoki. To secure the nori, dip your finger in a bit of water, dab it at the edge, and press down.

5

Holding the nori side, carefully drop the enoki in the hot oil and fry until golden brown and crispy, about 1–2 minutes.

6

Transfer fried enoki to the lined plate or metal rack. Season with salt and togarashi while hot. Serve with dipping sauce of choice.

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