These fried enoki mushrooms are super light and crispy! The best part is that they’re so simple to prepare and can satisfy any fried food craving.

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Why enoki mushrooms?

Mushrooms are one of my absolute favorite vegetables! Enoki would be at the top of that list. They’re super versatile in the way they can be prepared; for example, it’s typical in East Asian cooking to incorporate it into soups or stews for the chewiness it lends to the dish.

Fried mushrooms are a different story. Once dunked into a thin batter and fried, they begin to slowly spread out and “bloom” like a flower as they crisp up. Toss in some salt immediately after frying and you’re all set.

The beauty of these mushrooms is that because they’re so thin, they’re able to crisp up really well. So be creative with wherever you want to eat this with; on top of salads, crushed with noodles, with fried rice, or even just plain by itself.

Ingredients

Enoki mushrooms
1 cup potato starch (or any other starch like tapioca, rice, etc.)
1/2 tsp garlic powder
1/4 tsp salt
1/4 tsp white pepper
1/4 tsp baking powder
2/3 cup ice cold water

Instructions

Start by slicing off the bottom part of the enoki mushrooms (about 1″ above the base) then placing it in a bowl filled with water to rinse off any debris and leftover dirt.
Separate the enoki mushrooms into smaller bunches and set aside.
Prepare your batter by whisking all the ingredients together until smooth (the starch does have a tendency to settle after a couple minutes, so ensure you’re mixing the batter thoroughly before coating the mushrooms in between batches!)
To fry, dip the mushrooms in the batter and let all the excess batter drip off completely before frying until golden brown.
Let cool on a wire rack and serve!