Crispy Fried Enoki Mushrooms: An Easy Finger Food Recipe
Crispy Fried Enoki Mushrooms: An Easy Finger Food Recipe
Homemade Fried Enoki Mushrooms: From Preparation to Delicious Frying Tips!
Create a delightful fried dish using enoki mushrooms, which are affordable yet packed with flavor and nutrients! These crispy on the outside, tender on the inside fried enoki mushrooms are perfect as a snack for kids or an appetizer for adults. Enjoy a special taste with simple ingredients.
Main Ingredients- 2 bags Enoki mushrooms
- 1 sheet Dried seaweed (Gim)
- Plenty of cooking oil (for frying)
Crispy Batter- 1 cup Frying mix (tempura flour)
- 1/2 cup Starch (potato or cornstarch)
- About 1 cup Ice cold water (or adjust for batter consistency)
- 1 Tbsp Cooking oil (makes them crispier!)
- A pinch of salt (approx. 1/8 tsp)
- 1 cup Frying mix (tempura flour)
- 1/2 cup Starch (potato or cornstarch)
- About 1 cup Ice cold water (or adjust for batter consistency)
- 1 Tbsp Cooking oil (makes them crispier!)
- A pinch of salt (approx. 1/8 tsp)
Cooking Instructions
Step 1
Prepare all the ingredients to make delicious fried enoki mushrooms. Enoki mushrooms are incredibly convenient as they don’t need washing or extensive preparation before use.
Step 2
Preparing the enoki mushrooms is super simple! While the mushrooms are still in their packaging, use a knife to cleanly trim off the white root part at the bottom that is not meant to be eaten. This helps keep the mushrooms intact and maintains their shape.
Step 3
Once the base is trimmed, carefully take the enoki mushrooms out of the bag and gently separate them by hand into bite-sized clusters. Be gentle to avoid crushing them. Frying large clumps can take longer to cook, so separating them into manageable portions is recommended.
Step 4
The dried seaweed will act as a wrapper for the fried enoki mushrooms. Cut the seaweed sheet into rectangular pieces, approximately 5 cm long and 3 cm wide. Using thin roasted seaweed sheets (like those for kimbap) works well.
Step 5
Take one end of a separated enoki mushroom cluster and wrap it with a piece of the cut seaweed. Wrapping with seaweed prevents the mushrooms from scattering during frying and helps the batter adhere better.
Step 6
Now, let’s make the crispy batter. In a bowl, lightly mix the frying mix and starch. Gradually add the ice-cold water while stirring until you achieve a batter consistency slightly thinner than pancake batter. Finally, stir in 1 tablespoon of cooking oil and a pinch of salt until smooth. Your delicious frying batter is ready!
Step 7
Once the batter is ready, dip the seaweed-wrapped enoki mushrooms into it, ensuring they are evenly coated. A thin coating of batter will result in an even crispier texture.
Step 8
Heat a generous amount of cooking oil in a pot to about 170°C (340°F). To test the temperature, drop a bit of batter; it should sizzle and float immediately. Carefully add the battered enoki mushrooms to the hot oil and fry until golden brown on all sides. Avoid frying at too high a heat, which can burn the outside before the inside is cooked.
Step 9
Remove the fried enoki mushrooms from the oil and let them drain on a wire rack or paper towels. Aren’t they adorable, resembling little brooms with the seaweed wrap? Enjoy the delightful combination of crispy texture and savory seaweed!
