Crispy Enoki Mushrooms

These are so crunchy and delicious as an appetizer or snack and taste best when served hot, right after frying. I added cornstarch for a crispier texture but you can use all flour if you don’t have cornstarch.

Crispy Enoki Mushrooms

Ingredients

3/4 cup flour

1/4 cup corn starch ( or use 1 cup flour)

salt and pepper and any other seasonings

1 cup water

Optional: Seaweed

Oil for frying

Sauce: mayo and sriracha or chili sauce.

Directions

Cut off the bottom part of mushrooms. Rinse and pat dry to remove moisture. Separate the mushrooms into individual bunches.

Batter: In a bowl, add flour, cornstarch, salt, pepper and water and mix together. If batter is too thick, add 1-2 Tablespoons of water and mix together.

Optional: cut seaweed into strips. Roll around the mushroom bunches, adding some batter to seal.

Heat about 1 inch of oil in a skillet or pot to 350 degrees F.

If using seaweed - holding the seaweed part with your hands, dip the stem into the batter first, up to the seaweed. Flip and dip the mushrooms into the batter, up to the seaweed, shaking off the excess batter.

If not using seaweed, dip mushroom bunches in the batter and shake off the excess batter.

Fry in batches until golden brown and place on a plate lined with paper towels to absorb the grease. Serve with the mayo/sriracha sauce your favorite condiment.