Fried Enoki Mushrooms

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• Step 1

  Prepare the enoki mushrooms by trimming off the root end, about 1-2 inches from the base. Gently separate the mushrooms into small clusters. If needed, rinse them and pat them completely dry with paper towels.

  • 1 bunch enoki mushrooms, root end trimmed (200 g)
• Step 2

  In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, garlic powder, salt, and black pepper.

  • 1/2 cup all purpose flour (60 g)
  • 1/4 cup cornstarch (32 g)
  • 1 tsp baking powder (4 g)
  • 1 tsp garlic powder (3 g)
  • 1/2 tsp salt (3 g)
  • 1/4 tsp black pepper, freshly ground (1 g)
• Step 3

  Gradually pour in the cold water and whisk until you have a smooth batter, similar in consistency to pancake batter. For an even lighter and crispier result, you can use cold sparkling water.

  • 3/4 cup water, cold (180 g)
• Step 4

  In a deep pot or large skillet, pour enough neutral oil to have a depth of at least 1-2 inches. Heat the oil over medium-high heat to 350-375°F (175-190°C). Use a thermometer for accuracy. If you don't have one, a small drop of batter should sizzle immediately when added to the hot oil.

  • neutral oil
• Step 5

  While the oil is heating, dip each mushroom cluster into the batter, allowing any excess to drip off. A thin coating is ideal.
• Step 6

  Carefully place the battered mushrooms into the hot oil, being sure not to overcrowd the pan. Fry in batches for 2-3 minutes, or until golden brown and crispy, flipping once halfway through.
• Step 7

  Remove the fried mushrooms with a slotted spoon or tongs and place them on a wire rack or paper towel-lined plate to drain excess oil. Sprinkle with a little extra salt while they are still hot.
• Step 8

  Serve immediately on their own or with your favorite dipping sauce (spicy mayo or sweet chili sauce work well).