Deep Fried Enoki Mushrooms Recipe
This deep-fried enoki mushrooms recipe is easy, ready in minutes, and perfect with alioli or chili sauce for dipping—kids love them!
Equipment
- Cutting board
- Sharp knife
- Mixing bowl
- Whisk or fork
- Kitchen tongs
- Paper towels or wire rack (for draining excess oil)
- deep-fryer or large wok
Ingredients
- 7 oz or about 2 bundles of enoki mushrooms
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1/2 teaspoon rosdee seasoning powder
- 2 oz or 1/2 cup tempura flour
- 1/2 cup ice cold water
- oil, as needed for deep-frying
Instructions
- Use a sharp knife to trim 1 to 1.5 inches from the bottom of the mushrooms where the stems are clustered and dirty. This leaves tender stems and caps, which you can then slice into evenly sized, easy-to-hold pieces.7 oz or about 2 bundles of enoki mushrooms
- In a mixing bowl, combine tempura flour, white pepper, rosdee seasoning powder, and salt. Slowly add ice-cold water, stirring continuously until the mixture is smooth.1/2 teaspoon salt, 1/4 teaspoon white pepper, 1/2 teaspoon rosdee seasoning powder, 2 oz or 1/2 cup tempura flour, 1/2 cup ice cold water
- Dip the sliced mushrooms into the batter, then fry the battered enoki mushrooms at 350°F to 375°F (175°C to 190°C) until they’re crisp and golden. Drain excess oil on paper towels and serve hot with your favorite dipping sauce. Enjoy!
Notes
- Use the nutrition card in this recipe as a guideline.
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Calories: 81kcal | Carbohydrates: 4g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Sodium: 292mg | Potassium: 178mg | Fiber: 1g | Sugar: 0.1g | Vitamin C: 0.03mg | Calcium: 1mg | Iron: 1mg
