Light, crispy, and fried to golden perfection, these enoki mushrooms are one of my favorite quick snacks. I love how the delicate strands turn beautifully golden and crunchy while staying tender inside. In just 30 minutes, I can make a restaurant-quality appetizer that pairs perfectly with sauces like sweet chili or sriracha mayo.
Why You’ll Love This Recipe
I love this fried enoki mushroom recipe because it’s simple, fast, and always delicious. The seasoned batter—made with flour, potato starch, and spices—creates a crisp coating that isn’t heavy or greasy. Every bite is crunchy, savory, and irresistible. It’s also an easy dish to serve for gatherings or as a fun side for my favorite Asian-inspired meals.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 lb enoki mushrooms
½ cup (60 g) all-purpose flour
⅓ cup (55 g) potato starch
½ teaspoon baking powder
1 teaspoon salt
¼ teaspoon white pepper
1 teaspoon garlic powder
1 teaspoon paprika
½ teaspoon cayenne pepper
½ teaspoon five spice powder
¾ cup cold sparkling water (add more if needed for consistency)
Neutral oil for deep frying (vegetable, canola, or avocado oil)
Garnish: salt and furikake
Dipping sauces: sweet chili sauce and sriracha mayo
Directions
I begin by trimming about 1 inch off the root ends of the enoki mushrooms and separating them into ¼-inch clusters.
In a heavy-bottomed pot, I heat about 2–3 inches of neutral oil to 375°F (190°C). I set a wire rack over a baking sheet for draining.
In a large bowl, I whisk together the flour, potato starch, baking powder, salt, white pepper, garlic powder, paprika, cayenne, and five spice powder. Then I pour in the cold sparkling water and mix until I get a smooth, slightly thin batter.
I dip each enoki cluster into the batter, letting the excess drip off so the mushrooms stay light and separated.
I fry the mushrooms in small batches for 1–2 minutes or until golden brown and crisp, removing them with a spider strainer and placing them on the wire rack.
I finish by seasoning with a sprinkle of salt and furikake, then serve immediately with sweet chili sauce or sriracha mayo for dipping.
Servings and timing
This recipe makes about 5 servings.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Variations
I sometimes replace potato starch with cornstarch for a similar crispness.
Adding a pinch of onion powder or ginger powder enhances the aroma.
A dash of cumin gives it warmth, and a squeeze of fresh lemon juice before serving adds brightness.
For a spicier version, I increase the cayenne or add chili flakes to the batter.
Storage/Reheating
These mushrooms are best served fresh, but I can store leftovers in an airtight container in the refrigerator for up to 5 days. To reheat, I place them in an oven or air fryer at 350°F (176°C) for about 5–7 minutes until warm and crisp again.
FAQs
Why are my fried enoki mushrooms soggy instead of crispy?
The oil temperature was likely too low. I always keep it at 375°F (190°C) so the mushrooms fry quickly without absorbing too much oil.
Why do my mushrooms clump together when frying?
If I don’t let the excess batter drip off or fry too many at once, they can stick together. Frying in small batches helps them stay separate and crisp.
Can I make this recipe without sparkling water?
Yes, I can use regular cold water, but sparkling water adds lightness and extra crunch to the batter.
What dipping sauces go best with fried enoki mushrooms?
I love pairing them with sweet chili sauce, sriracha mayo, dumpling sauce, or even a squeeze of fresh lemon juice.
Can I air fry instead of deep fry?
Yes, I can air fry at 375°F (190°C) for about 8–10 minutes, flipping halfway through, but they won’t be quite as airy as deep-fried ones.
Conclusion
I love how easy and satisfying these fried enoki mushrooms are to make. Each golden strand is light, crunchy, and full of flavor, making them perfect as an appetizer or snack. With just a handful of ingredients and 30 minutes, I can create something that feels special yet effortless every time.
Fried Enoki Mushrooms are a light and crispy snack or appetizer made by coating delicate mushroom clusters in a seasoned batter and frying them until golden. They’re quick, crunchy, and pair beautifully with dipping sauces like sweet chili or sriracha mayo.
Ingredients
1 lb enoki mushrooms
1/2 cup (60 g) all-purpose flour
1/3 cup (55 g) potato starch
1/2 tsp baking powder
1 tsp salt
1/4 tsp white pepper
1 tsp garlic powder
1 tsp paprika
1/2 tsp cayenne pepper
1/2 tsp five spice powder
3/4 cup cold sparkling water (adjust for consistency)
Neutral oil for frying (vegetable, canola, or avocado)
Garnish: salt and furikake
Dipping sauces: sweet chili sauce, sriracha mayo
Instructions
Trim 1 inch off root ends of enoki mushrooms and separate into 1/4-inch clusters.
Heat 2–3 inches of oil in a heavy pot to 375°F (190°C). Set a wire rack over a baking sheet.
In a bowl, whisk flour, potato starch, baking powder, salt, white pepper, garlic powder, paprika, cayenne, and five spice powder.
Stir in cold sparkling water until a smooth, slightly thin batter forms.
Dip mushroom clusters into batter, letting excess drip off.
Fry in small batches for 1–2 minutes until golden and crisp. Drain on wire rack.
Sprinkle with salt and furikake. Serve immediately with dipping sauces.
Notes
Use cornstarch instead of potato starch if preferred.
Add onion powder, ginger powder, or cumin for extra flavor.
Increase cayenne for spicier results.
Serve with lemon juice for a bright finish.
Best served fresh but can be reheated in oven or air fryer.
