Fried Enoki Mushrooms
These Fried Enoki Mushrooms are crispy, golden, and absolutely irresistible! Perfect as an Enoki Mushroom Recipe for an appetizer, potluck dish, or quick snack recipe. With a delicate, stringy texture inside and a crunchy coating outside, these Crispy Enoki Mushrooms are a must-try! Serve them with your favorite dipping sauce for the ultimate flavor boost. Save this Enoki Recipe and enjoy a crispy, satisfying treat!
Ingredients
- 200 g enoki mushrooms trimmed and separated into clumps
- 2 sheets nori seaweed cut into strips
- ½ cup all-purpose flour
- ¼ tsp salt
- ¼ tsp paprika powder
- ¼ tsp black pepper
- ¼ cup water
- 2 tbsp water for sealing the wraps
- Cooking oil for frying
- Sesame seeds for garnish
- Your favorite dipping sauce tahini, sriracha mayo, or soy sauce
Instructions
- Prepare the Mushrooms: Trim the roots of the enoki mushrooms and separate them into small clusters.
- Wrap with Nori: Cut nori sheets into thick strips. Wrap each mushroom cluster with a strip of nori and seal with a bit of water.
- Make the Batter: In a bowl, mix the flour, salt, paprika, and black pepper. Add water and stir until smooth.
- Coat the Mushrooms: Lightly dip the mushroom wraps into the batter, ensuring an even coating.
- Fry Until Golden: Heat oil in a pan to 375°F (180°C). Fry the enoki mushrooms until golden brown and crispy.
- Serve: Drain on paper towels, sprinkle with sesame seeds, and serve hot with your favorite dipping sauce.
Notes
- Don’t wash enoki mushrooms – They absorb water easily, making them soggy. Instead, wipe them clean with a damp paper towel.
- Use ice-cold water for the batter – This helps create a light, crispy texture.
- Choose the right oil – Use a high-smoke-point oil like grapeseed or canola oil for deep frying.
- Test the oil temperature – Dip a wooden chopstick into the oil; if bubbles form around it, the oil is ready