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Crispy Enoki Mushrooms

These are so crunchy and delicious as an appetizer or snack. They are best when served hot right after frying.

I added cornstarch for a crispier texture but you can make these with just flour if you don’t have cornstarch. Depending on the amount of enoki mushrooms frying ,use 1:1 ratio of flour to water. You can also substitute with beer for beer batter.

Crispy Enoki Mushrooms


3/4 cup flour

1/4 cup corn starch

salt and pepper and any other seasonings

1 cup water

Optional: Seaweed

Oil for frying

Sauce: mayo and sriracha or chili sauce.


Cut off the bottom part of mushrooms. Rinse and pat dry to remove moisture. Separate 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 individual bunches, adding some batter to seal.

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

If using seaweed - dip the stem into the batter first, then dip mushrooms into the batter, up to the seaweed. Shake off excess batter.

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

Fry in batches until golden brown and place on a plate lined with paper towel to absorb grease. Serve with sauce or your favorite condiment.


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