Crispy Enoki Mushrooms (Better Than Fries!)
If you’re looking for the ultimate vegan crispy snack, let me introduce you to your new obsession: Crispy Enoki Mushrooms. These golden beauties are airy, crunchy, and packed with bold, savory flavor — perfect as an appetizer, party food, or just something fun to munch on when you’re craving that satisfying crunch.
🍄 Why You’ll Love This Recipe
- Crispy, not greasy: Thanks to the cornstarch, these mushrooms fry up light and crispy without feeling oily.
- Big flavor, minimal effort: The batter is loaded with seasoning—smoked paprika, garlic, herbs, and a kick of ginger—so each bite is bursting with flavor.
- Super budget-friendly: Enoki mushrooms are affordable and stretch surprisingly far. One pack can make enough for two people!
- Great for dipping: Serve with vegan aioli, sweet chili, or even a drizzle of maple-sriracha for an extra kick.
🛒 What Are Enoki Mushrooms?
Enoki mushrooms are a type of long, thin white mushroom native to East Asia. They’re often used in soups, hot pots, and stir fries — but when battered and fried, they transform into a completely different experience. Their natural stringiness creates a shoestring fries-meets-tempura vibe that’s seriously addictive.
Look for fresh enoki mushrooms at your local Asian grocery store or in the mushroom section of most large supermarkets.
How to Make Crispy Enoki Mushrooms (Quick Guide)
Making these crispy mushrooms is easier than you think — here’s the short version:
🔥 Tips for the Best Crispy Enoki Mushrooms
- Separate the enoki into small bundles — don’t fry a big clump at once or they’ll get soggy.
- Use cold water in your batter for maximum crispiness.
- Test the oil before frying: drop in a little batter. If it sizzles and floats, the oil is ready.
- Work in batches so you don’t lower the oil temperature too much.
- Drain on paper towels immediately after frying to keep them crispy.
🍽️ What to Serve With Crispy Enoki Mushrooms
These crispy bites make a great snack on their own, but they also pair beautifully with:
- Dipping sauces: Sweet chili sauce, vegan ranch, garlic aioli, or spicy mayo
- Asian slaw: Something fresh and tangy to balance the richness
- Rice or noodles: Turn it into a full meal with jasmine rice or ramen
- Banh mi-style sandwiches: Stuff them into a baguette with pickled veggies and vegan sriracha mayo
❄️ How to Store & Reheat
- To store: Keep leftovers in an airtight container lined with paper towel to absorb excess moisture. Store in the fridge for up to 2 days.
- To reheat: Pop them into an oven or air fryer at 180°C (350°F) for 5–7 minutes until crispy again. Avoid microwaving—they’ll go soggy!
🙋♀️ FAQ: Crispy Enoki Edition
Yes, but for this recipe, we’re frying them — which improves both taste and safety.
You can try oyster mushrooms for a similar result, but the texture and look will differ. Enoki’s unique structure is what gives this recipe its crisp, lacy texture.
No, these are best enjoyed fresh. The texture won’t hold up well after freezing and reheating.
Yes, you can mix the dry ingredients ahead and add water just before frying. The batter is best used fresh so it stays airy and crisp.
Any neutral, high-heat oil works — like canola, sunflower, avocado, or peanut oil.
🌟 Final Thoughts
Crispy Enoki Mushrooms are the ultimate vegan comfort snack — crunchy, savory, and wildly addictive. Whether you’re making them for a plant-based dinner party, a cozy night in, or just to impress your omnivore friends, this recipe delivers every time. Simple ingredients, bold seasoning, and that irresistible crunch? It’s a win from every angle.
So the next time you see a bundle of enoki mushrooms at your local market, grab them — and let this recipe transform them into something unforgettable.Head over to the Dr. Vegan blog for more crave-worthy vegan recipes, from high-protein mains to indulgent desserts and next-level snacks. There’s something fresh and flavor-packed waiting for you in every post!
Crispy Enoki Mushrooms
Equipment
- Mixing bowl
- Whisk
- Deep frying pan or pot
- Tongs or slotted spoon
- Paper towels
- Plate for draining
Ingredients
For the mushrooms:
- 8 oz enoki mushrooms
- Neutral oil, for frying
For the batter:
- 1/2 cup all-purpose flour
- 5 tbsp cornstarch
- 3/4 cup water
Seasoning (mix into the batter)
- 1 tsp salt
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- 1 tsp dried basil
- 1/2 tsp ground white pepper
- 1/2 tsp ground black pepper
- 1/2 tsp ground ginger
- 1/2 tsp ground mustard (optional)
Instructions
- 1. Start by trimming the roots off the enoki mushrooms. Try to keep the base intact so the mushrooms stay loosely connected in slabs. Slice through the bundle lengthwise to create thin clusters — they’ll be easier to coat and fry evenly.
- 2. In a wide bowl, whisk together the flour, cornstarch, all the seasoning, and the water. You should get a smooth, slightly thick batter that clings nicely to the mushrooms.
- 3. Heat about 2 inches of neutral oil in a deep pan over medium heat. Once the oil reaches 350°F (175°C), you’re ready to fry.
- 4. Dip 2–3 mushroom slabs at a time into the batter, let the excess drip off, and gently place them into the hot oil. Fry for about 2 minutes, flipping once, until the mushrooms are golden brown and the tops are crisp and lacy.
- 5. Remove and drain on paper towels. Serve immediately while hot and crunchy. Great on their own or dipped into sauces like sriracha mayo, sweet chili, or even ketchup.
This was delicious. I added Old Bay to my batter as well and it turned out great!
That’s a great idea! Glad you enjoyed it Alisa 🙂
I just made this for dinner and it was delicious! I followed the receipe exactly.
Thank you so much Emily! glad you enjoyed 🙂