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Crunchy Enoki Mushroom Fritters: Korean Sides


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The crunchy enoki mushroom fritters are often served as a side dish in Korea! These are the perfect party starter. The best part, they are a sweat-free quick recipe. Save a Sunday to catch up with your buddies while munching on these homemade yummy mushroom fritters! Additionally, enoki mushrooms are loaded with Vitamin D, calcium, iron, and a host of other vitamins and minerals. They can help boost intellect, power-up the immunity, protect from several allergic reactions, safeguard from anemia, as well as lessen both cholesterol and blood pressure.

How to Cook

Cooking the crunchy enoki mushroom fritters is a matter of 6-10 minutes. It involves coating the mushrooms twice with two different mixtures and then shallow frying them until crisp.


  • Enoki Mushroom (400 grams)
  • Rice flour (4 Tablespoons)
  • 4 Eggs
  • 1 red shallot
  • 1 Carrot
  • Chinese chives (10-15 grams)
  • Ground black pepper (1 teaspoon)
  • Chili flakes (1 teaspoon) (optional)
  • Sesame oil (2 teaspoons)
  • Olive oil (for frying)
  • Salt to taste


Chinese chives

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Prepare the Mushroom, Eggs, and Veggies Enoki Mushrooms

Get rid of their woody stems and rinse thoroughly.

Eggs: Crack them in a large bowl and whisk well.

Veggies: Cut the shallot in half and slice it up finely. Peel the carrot and julienne. Chop the chives finely.

Marinade the Enoki Mushroom

  • Spread out the prepped enoki mushrooms on a tray. Drizzle the sesame oil and shower the rice flour all over the mushrooms. Now, toss well to coat the mushrooms with the flour & oil.
  • Next, take the bowl of whisked eggs. Add the prepped veggies (shallot, carrot & chives), pepper powder, chili flakes and salt in the eggs. Mix the ingredients.
  • At this moment, transfer the flour & oil tossed mushrooms into the eggs and veggie mix. Let the mushrooms sit in the semi-liquid mixture for 1-2 minutes to absorb the liquid.

Fry the Mushroom Fritters

  • Place a non-stick pan on the stove. Set the heat to medium. Drizzle some oil and wait a minute for the oil to get hot.
  • Take a spoonful of the marinated mushroom and place it on the pan. Gently flatten out the mushroom scoop. Depending on your pan size, continue putting 3-5 spoonfuls of marinated mushrooms separately.
  • Let one side fry for 2-3 minutes until it turns crispy brown in color. Once, a side is fried, flip over to fry the other side. Drizzle little oil if needed.

Take out the crunchy enoki mushroom fritters in a plate. Repeat heating oil and frying the rest of the marinated mushrooms. You can also store the excess marinated mushrooms in an air-tight container in the fridge for later. Fry them up in your leisure hour to enjoy with a warm cup of coffee!


  • All-purpose flour is a good substitute for rice flour. That said using rice flour results in a crunchier fritter.
  • The chili flakes are added for extra spice, if you prefer subtle heat in your crunchy enoki mushroom fritters, skip it.

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