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These Fried Enoki Mushrooms are crispy, flavorful, and guaranteed to impress! With their light, airy batter and savory golden crunch, they’re a must-try for any occasion.
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Today, we’re bringing you a brand new vegan party snack that is guaranteed to wow your guests! These fried enoki mushrooms are just as flavorful as our Saucy Buffalo Mushrooms, yet as light and crispy as our Vegan Calamari made with oyster mushrooms.
Perfect for Super Bowl parties, game days, or any occasion that needs a memorable vegan appetizer. Just make sure you have an array of savory dipping sauces on hand to pair with these hot, crispy bites fresh from the fryer!
Ingredients You’ll Need
- Enoki mushrooms: The star ingredient! Enoki mushrooms have a delicate flavor and unique, stringy texture that crisps up beautifully when fried. They’re easiest to find at your local Asian market or sometimes regular grocery stores that carry specialty mushrooms.
- Rice flour: Helps yield a light and crispy batter while keeping the coating gluten-free.
- Cornstarch: Adds extra crispiness to the fried mushrooms by absorbing any excess moisture.
- Baking powder: Acts as a leavening agent and makes the batter light and airy.
- Spices: A combination of garlic powder, onion powder, salt, and black pepper enhance the flavor of the batter and perfectly season the mushrooms.
- Rice lager beer: Provides the moisture content while keeping the batter light and bubbly. To ensure your rice lager beer is vegan, double-check the brand on Barnivore.
- Frying oil: We recommend canola oil, sunflower oil, or vegetable oil for frying. If you opt for another kind of oil, make sure it’s suitable for frying at high temperatures.
- Flaky salt: For sprinkling on the final mushrooms for a final satisfying flavor and crunch!
Equipment Needed
- Large pot
- Deep-Fry Thermometer (optional, but really helpful!)
- Large bowl
- Whisk
- Slotted spoon
- Large paper towel lined plate plate or cooling rack
How to Make Fried Enoki Mushrooms
- Prep the mushrooms. Lightly rinse the mushrooms and thoroughly pat dry with a clean towel. Cut the mushrooms lengthwise from the base up into ½” slices.
- Heat the frying oil. Pour the oil into a large pot over medium heat and heat until around 340 F.
- Make the mushroom batter. In a large bowl, mix the rice flour, cornstarch, baking powder, salt, garlic powder, onion powder, and black pepper. Whisk the rice lager beer directly into the flour mixture until a batter forms.
- Coat and fry. Fully coat the slices of enoki mushrooms in the beer batter, tapping off any excess, leaving a thin coating. Immediately transfer to the frying oil and fry until golden and crispy, about 3-5 minutes.
- Sprinkle with flaky sea salt. Rest the fried mushrooms on a paper towel-lined plate or cooling rack and top with flaky salt.
- Serve. Serve with the dipping sauce of your choice, and enjoy!
Serving Suggestions
These fried mushrooms are the perfect game day appetizer or party snack, but can be served as a delicious side dish, as desired. The most important thing is serving them with the best dipping sauce, or a few to suit different taste buds! Here are a few ideas to try:
- Sriracha Mayo
- Wasabi Mayo
- Soyaki Sauce (we love the Trader Joe’s brand!)
- Soy Sauce (or tamari for gluten-free)
- Hot mustard
Recipe FAQs
How do I clean enoki mushrooms?
First, you want to make sure to cut off the root base, typically the bottom 1-2 inches of the enoki mushroom cluster. You’ll be able to easily identify the base by its more tough, fibrous texture.
Then, place the mushrooms in a colander and gently rinse them under cool, running water. Avoid soaking them because they can become waterlogged! Lastly, lay the cleaned mushrooms on a clean kitchen towel and gently pat dry to remove excess moisture.
Can I freeze my fried mushrooms?
It may be tempting to make a big batch and freeze them for later, but we wouldn’t recommend it. Freezing mushrooms can significantly change their texture, and they will be mushy after freezing.
Can I make this appetizer in advance?
Unfortunately, these fried enoki mushrooms are not the best appetizer to prepare in advance. As with any fried food, we recommend serving as close to frying as possible while hot and crispy.
Storage Instructions
We recommend enjoying these mushrooms fresh for the best flavor and texture. However, if you have leftovers, they can be stored in an airtight container in the refrigerator for 1–2 days.
To reheat, use an air fryer to warm them and restore as much crispiness as possible. While they won’t be as crispy as when freshly made, they’ll still be delicious!
More Vegan Party Snacks You May Enjoy:
Appetizers and Sides
Saucy Buffalo Mushrooms
Appetizers and Sides
Vegan Calamari with Oyster Mushrooms
Appetizers and Sides
Vegan Chicken Parmesan Wonton Cups
Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos!
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Fried Enoki Mushrooms Recipe
- Total Time: 0 hours
- Yield: 9-12 pieces
Description
These Fried Enoki Mushrooms are crispy, flavorful, and guaranteed to impress! With their light, airy batter and savory golden crunch, they’re a must-try for any occasion.
Ingredients
- 400g enoki mushrooms
- 1 ½ cup (240g) rice flour
- ½ cup (64g) cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- 12 oz cold rice lager beer or sparkling water
- Canola, sunflower, or vegetable oil for frying
- Flaky salt, to taste for garnish
Sauce Suggestions for Serving
- Sriracha mayo
- Wasabi mayo
- Soyaki Sauce
- Soy Sauce
- Hot Mustard
Equipment
- Large pot, for frying
- Deep-Fry Thermometer (optional, but really helpful!)
- Large bowl
- Whisk
- Slotted spoon
- Large paper-towel lined plate or cooling rack
Instructions
- Prep the mushrooms. Lightly rinse the mushrooms and thoroughly pat dry with a clean towel. Cut the mushrooms lengthwise from the base up into ½” slices.
- Heat the frying oil. Pour the oil into a large pot over medium heat and heat until around 340 F.
- Make the mushroom batter. In a large bowl, mix the rice flour, cornstarch, baking powder, salt, garlic powder, onion powder, and black pepper. Whisk the rice lager beer directly into the flour mixture until a batter forms.
- Coat and fry. Fully coat the slices of enoki mushrooms in the beer batter, tapping off any excess, leaving a thin coating. Immediately transfer to the frying oil and fry until golden and crispy, about 3-5 minutes.
- Sprinkle with flaky sea salt. Rest the fried mushrooms on a paper towel-lined plate or cooling rack and top with flaky salt.
- Serve. Serve with the dipping sauce of your choice, and enjoy!
Notes
- Beer: To ensure your rice lager beer is vegan, double-check the brand on Barnivore.
- Storage: These are best served fresh, but can be stored in an airtight container in the refrigerator for 1–2 days.
- Reheating: An air fryer will work best to rewarm them and restore as much crispiness as possible. While they won’t be as crispy as when fresh, they’ll still be delicious!
- Prep Time: 10 minutes
- Cook Time: 15 minutea
- Category: Appetizer
- Method: Deep Fry
