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
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.
Slice enoki mushrooms into thin pieces, making sure to keep the base intact. Slice nori sheet, if using, into 1-inch strips.
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.
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.
Holding the nori side, carefully drop the enoki in the hot oil and fry until golden brown and crispy, about 1–2 minutes.
Transfer fried enoki to the lined plate or metal rack. Season with salt and togarashi while hot. Serve with dipping sauce of choice.