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Fried Enoki Mushrooms

Watch how to make it here

This fried enoki mushroom recipe is crispy, savory, and chewy. They are a quick and easy way to enjoy a light meal or snack.

Notes:

  1. Vermicelli bundles can be found at most Asian grocery stores or online here. The Vietnamese word for it is “Banh Hoi” or sometimes it is labeled as ‘Fine Rice Woven Vermicelli Noodles’.
  2. There are many ways to enjoy fried enoki but my favorite way is to balance it with vermicelli bundles, lettuce, cucumbers, pickled carrot and daikon radish, and sweet chili sauce. You can find my pickled carrot and daikon radish recipe here.
  3. The fried enoki mushrooms are best enjoyed immediately.

Prep Time

10 min

cooking time

12 min

Servings

2

total time

22 min

Difficulty

Ingredients

1
200g enoki mushrooms
2
1 cup all purpose flour
3
1/4 cup + 2 tbsp cornstarch
4
1 tsp baking powder
5
1/2 cup water
6
1 tbsp salt
7
1 tsp white pepper
8
2 cups vegetable oil

Cooking Instructions

1
1
Trim the root ends of the enoki mushrooms. Clean and dry well. Separate the enoki in 4-5 equal sized bundles.
2
2
In one bowl, combine 1/2 cup all purpose flour, 1/4 cup cornstarch, baking powder, salt, and white pepper. Slowly add the water and whisk until the consistency is like pancake batter. In another bowl, combine 1/2 cup all purpose flour, 2 tbsp cornstarch and a pinch of salt.
3
3
Coat one enoki bundle in the wet batter and then in the dry batter. Repeat until all bundles have been coated.
4
4
Heat up the vegetable oil in a pot. You can test if the oil is ready by dropping a small amount of batter in the pot. If bubbles begin to form, then it is ready. Add the enoki in the pot being careful not to overcrowd it. Cook for 3 minutes on each side until golden brown.
5
5
Transfer the enoki mushrooms to a cooling rack and sprinkle salt. Enjoy with vermicelli bundles, lettuce, cucumbers, pickled carrot and daikon radish, and sweet chili sauce for a complete meal.
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ABOUT AUTHOR
Hi, I'm Tiff!

Tiff Loves Tofu is a blog all about simple and delicious plant-based recipes, largely influenced by my culture and life experiences. I hope to show people that cooking wholesome, vibrant plant-based meals is not only easy but it is loads of fun. So, let’s get cooking!

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