These Fried Enoki Mushrooms are super crispy on the outside and much easier to make than the traditional version. Only 10 minutes in the air-fryer and they're ready. You can serve them with any condiments you like, but I love them with spicy mayo.
One problem with air-fried enoki mushrooms is they cannot be made with a wet batter. The air fryer does not have enough hot oil to set the batter in time, so it will drip through the tray and make a mess instead of turning into a crunchy coating.
However, I have found that breading them with egg and panko results in a really crunchy texture. I have made them the traditional way with a batter but they do not get nearly as crispy in the air-fryer.
Key Ingredients
Enoki Mushrooms: You can find these in most Asian supermarkets. Look for packages that do not have too much condensation inside. This usually means they're fresher. You will have to trim the brownish roots at the bottom and rinse them under water.
Panko breadcrumbs: This is a Japanese style of breadcrumb. I've talked about it a lot in my other posts, so I won't go too much into it, but just remember they are larger and flakier than regular breadcrumbs so the final product is crispier. You can buy them at almost any super market.
Seasonings: This is really up to personal preference, but I am using salt, black pepper, paprika, and garlic powder. I would say salt and black pepper are required at the bare minimum, but you can play with the other spices. Some spices I have tried are cumin, turmeric, onion powder, cayenne pepper, and oregano.
Breading the enoki mushrooms
Dip an enoki mushroom in the egg wash. The egg wash is relatively thick, so you want only a little bit on the mushrooms. I wiped the enoki mushroom on the sides of the bowl to remove excess.
Then, transfer the enoki mushroom to the breadcrumbs. Toss some breadcrumbs on top and then press down slightly. This helps the breadcrumbs stick and causes the mushroom strands to flare out. Flip the mushroom over and do the same on the other side.
Air-frying instructions
It only takes about 10 minutes for these to become super crispy. First, spray the inside of the basket with some oil. Place the breaded enokis on the tray with some space between them so that the air can circulate around them.
Spray a generous amount of oil on top (and I mean generous. They need a good amount of oil to taste good in my opinion). Air-fry for 5 minutes. Flip, spray with an equally generous amount of oil, then air-fry for another 5 minutes. At this point, they should be super crispy.
I like to serve these with spicy mayo, but sometimes I just use ketchup. For spicy mayo, just combine some Kewpie mayo with Sriracha and a splash of lemon juice. There isn't really any strict measurements for it. Just taste and adjust as you go.
Fried Enoki Mushrooms (Air Fryer)
Ingredients
- 1 package enoki mushrooms
- 2 large eggs
- 3 tablespoons all-purpose flour
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- 1 cup panko breadcrumbs
- oil (for spraying)
Instructions
- Trim off the brown roots of the enoki mushrooms (cut as close as possible to the roots so that they stay in a bundle). Rinse them under cold water and dry them thoroughly in a salad spinner. Slice the enoki mushrooms into thin slabs.
- In a small dish, whisk together the egg, flour, salt, black pepper, paprika, and garlic powder.
- In another small dish, add the breadcrumbs.
- Dip the enoki mushroom in the egg wash. Shake off any excess, then transfer to the breadcrumbs. Coat both sides with breadcrumbs. I like to gently press the mushroom into the breadcrumbs to spread out its strands.
- Preheat your air fryer to 400°F. Spray the inside of the basket with oil. Arrange the enoki mushrooms with a bit of space between each one. Spray the tops GENEROUSLY with oil. Air-fry for 5 minutes. Flip, spray with an equally generous amount of oil, and air-fry for another 5 minutes. Enjoy!
Tynisha
This was my first attempt at enoki mushrooms
. The recipe is fantastic.
Grumpy
Thanks Tynisha!
Kristin
Love it! This was my first enoki recipe and it was easy to make. I used the Poke avocado oil with Yuzu flavor and it added a citrus zest. I’ll be using this over my rice now instead of meats.