If you’re looking for your next crispy obsession, you’ve got to try fried enoki mushrooms!
They’re light, crunchy, and vegan-friendly! These golden, crispy mushroom bundles are ridiculously good—especially when dipped in a creamy, spicy chili crisp mayo.
What Are Fried Enoki Mushrooms?
If you’ve never had fried enoki mushrooms, you’re in for a real treat. This fried enoki mushroom recipe transforms delicate mushroom clusters into golden, crispy, savory bites that are seriously addictive.
Commonly enjoyed as a street snack or shared plate at trendy restaurants, deep fried enoki mushrooms have blown up on social media—and for good reason.
Why You’ll Love This Fried Enoki Mushrooms Recipe
- Crispy and golden texture: Every bite is light, crunchy, and satisfying thanks to the airy batter and delicate mushroom structure.
- Super easy to make: Minimal prep and a simple batter means you can whip these up in less than 30 minutes.
- Pairs well with anything: Serve as an appetizer, party snack, or a side dish with your favorite dipping sauce.
- Next-level sauce: That chili crisp mayo? Creamy, spicy, and tangy—perfect for dipping or drizzling.
If you like this recipe, then check out my Shrimp Chips with Rice Paper and Cheeseburger Egg Rolls recipes!
Ingredients
For the Mushrooms:
- Enoki Mushrooms: These mushrooms are perfect for frying due to their long, thin strands and mild flavor that crisps beautifully.
- All-Purpose Flour: Forms the base of the batter for structure and crunch.
- Cornstarch: Helps make the coating extra light and crispy.
- Baking Powder: Gives the batter a bit of puff and airiness when fried.
- Garlic Powder: Adds savory depth and enhances the umami flavor.
- Smoked Paprika: Brings a subtle smokiness that pairs well with the earthy mushrooms.
- Salt: Essential for seasoning the batter.
- Cold Water: Helps create a smooth, loose batter that clings perfectly to the mushrooms.
- Neutral Oil: Use something like vegetable or canola oil for deep frying.
Seasoning After Frying:
- Salt: Enhances flavor right after frying.
- Black Pepper: Adds a little bite and aroma.
- Cayenne Pepper Powder: Just a pinch for a touch of heat.
Chili Crisp Mayo Sauce:
- Japanese Mayo: Rich and creamy, this mayo adds body and tang.
- Chili Crisp: Adds heat, crunch, and umami-packed flavor.
- Sriracha: Bumps up the spice level and adds a garlicky kick.
- Rice Vinegar: Adds acidity and balance to the creamy sauce.
- Sugar: Just a touch to round out all the flavors.
Customizations
- Swap the mushrooms: Can’t find enoki? Try oyster mushrooms or thinly sliced shiitake caps for a similar crispy effect.
- Make it gluten-free: Substitute the flour with a gluten-free all-purpose blend.
- Adjust the heat: Skip the cayenne and tone down the chili crisp in the mayo if you prefer something mild.
How to Make Fried Enoki Mushrooms
Prep the mushrooms
Start by trimming the bottom of your enoki mushrooms and slicing them lengthwise into ¼-inch bundles. You’ll get about 4–5 portions.
Pat dry well to remove excess moisture.
Make the dipping sauce
In a bowl, stir together Japanese mayo, chili crisp, sriracha, rice vinegar, and sugar. Taste and adjust the spice level to your liking. Set aside.
Mix the batter
In a medium bowl, combine flour, cornstarch, baking powder, garlic powder, paprika, salt, and cold water. Stir until smooth.
Add water a tablespoon at a time if the batter is too thick.
Fry the mushrooms
Heat 3–4 inches of oil in a pot to 350°F. Dip each mushroom bundle into the batter, making sure it’s fully coated, then gently lower into the hot oil.
Fry in batches for 2–3 minutes or until golden and crispy. Don’t overcrowd the pot.
Season and serve
Transfer fried mushrooms to a wire rack. While still hot, sprinkle with salt, black pepper, and cayenne.
Serve immediately with your chili crisp mayo for dipping!
Storage
These fried enoki mushrooms are best eaten fresh and crispy, but you can store leftovers in an airtight container in the fridge for up to 2 days and reheat in an air fryer to bring back some crunch.
Tips
- Dry the mushrooms well: Moisture can make the batter slip off and cause splattering while frying. Pat dry thoroughly before coating.
- Keep the batter cold: A cold batter helps with a crispier texture and lighter coating.
- Don’t overcrowd the pot: Fry in batches to keep the oil temperature steady and ensure even crispiness.
Fried Enoki Mushrooms
Equipment
Ingredients
For the Mushrooms
- 1 package about 6 oz. enoki mushrooms, rinsed and patted dry
- ½ cup all-purpose flour
- ¼ cup cornstarch
- ½ teaspoon baking powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ¾ cup cold water
- Neutral oil for frying
Seasoning
- Salt
- Freshly ground black pepper
- Cayenne pepper powder
Chili Crisp Mayo Sauce
- ½ cup Japanese mayo
- 1 –2 tablespoons chili crisp adjust based on your spice preference
- 1 teaspoon sriracha
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
Instructions
- Trim off the bottom brown section of the enoki mushrooms. Slice them lengthwise to get ¼-inch thick bundles. You should get about 4-5 bundles.
- Make the chili mayo sauce by combining all the ingredients together and set aside.
- In a bowl, add flour, cornstarch, baking powder, garlic powder, smoked paprika, salt and cold water and mix until to get a smooth, slightly thick batter. Add a little bit of water at a time to loosen batter as needed.
- Slightly spread out the tops of the mushrooms so there is more surface area then dip the mushrooms in the batter and coat evenly.
- In a medium pot, heat about 3-4 inches oil over medium heat until it reaches about 350F. Fry the mushrooms in batches, without overcrowding, for about 2-3 mins until golden brown. Carefully remove the mushrooms from the oil and transfer to a wire rack to cool down. Repeat with remaining mushrooms.
- Season the mushrooms with a pinch of salt, a few cracks of fresh ground black pepper, and a pinch of cayenne pepper powder.
- Serve with the chili crunch mayo sauce and enjoy while fresh!
Carolina says
Great recipe!
Herman says
Thank you so much!