Fried Enoki Mushrooms (Air Fryer)
Air-frying enoki mushrooms come out much less greasy but just as crispy. For this version, I am using a breadcrumb crust. They don't look as visually appealing as the battered ones, but they are way crispier in the air-fryer. Wet batters do not work well in air fryers because you need hot oil to set them quickly.
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!
Notes
For a quick spicy mayo, you can combine 3 tablespoons of mayo, 1 tablespoon of sriracha, and a splash of lemon juice.