Crispy Fried Enoki Mushrooms with Calamondin Citrus Drizzle

Light, crunchy, and bursting with flavor—this plant-based dish brings the zest.

Whether you’re looking for a fresh appetizer, a flavorful side, or a unique party snack, these Crispy Fried Enoki Mushrooms served with Big Mama’s Calamondin Vinaigrette will surprise you with every bite. The enoki mushrooms fry up delicately crisp while the Calamondin vinaigrette makes the perfect dip and adds a pop of bright citrus that cuts through the richness!

Sent in by one of our devoted customres, this recipe is a plant-based crowd pleaser and naturally gluten-free (if using GF flour and tamari). Perfect for fans of tempura or anyone craving that salty-citrusy crunch.

📝 Ingredients

For the Mushrooms:

2 packages (7 oz each) enoki mushrooms, roots trimmed and clusters separated
¾ cup rice flour
¼ cup cornstarch
½ teaspoon sea salt
½ teaspoon white pepper
½ teaspoon garlic powder
½ teaspoon baking powder
¾ cup cold sparkling water
Neutral oil (like avocado or canola) for frying

For Garnish:

Big Mama’s Calamondin Vinaigrette, chilled
½ cup fresh flat-leaf parsley leaves
½ cup fresh cilantro leaves
Optional: thinly sliced scallions, chili flakes, or sesame seeds

👩🍳 Instructions

Prep the Mushrooms: Gently wash and pat dry the enoki mushrooms. Trim the root base and separate into small clusters about ½ inch thick. Set aside on paper towels to dry thoroughly.
Make the Batter: In a mixing bowl, whisk together the rice flour, cornstarch, salt, white pepper, garlic powder, and baking powder. Slowly add cold sparkling water and whisk until smooth and pourable.
Heat the Oil: In a deep skillet or small pot, heat 1½–2 inches of oil to 350°F (175°C). (Test with a wooden chopstick—if bubbles form around it, it’s ready.)
Fry the Mushrooms: Dip each mushroom cluster into the batter, letting the excess drip off. Carefully place into the hot oil and fry for 2–3 minutes until golden and crisp. Don’t overcrowd the pan. Transfer to a paper towel-lined plate and repeat.
Fry the Herbs: Pat the parsley and cilantro leaves completely dry. Carefully add to the hot oil in small batches and fry for 10–15 seconds until crisp. Immediately remove and place on paper towels to drain. (Caution: wet herbs will splatter!)
Plate and Drizzle: Arrange the crispy mushrooms around the rim of a serving plate. Place a small bowl of Big Mama’s Calamondin Vinaigrette in the center of the plate for dipping. Drizzle a bit of vinaigrette over the mushrooms as well, and sprinkle with the fried parsley, cilantro, and any optional garnishes.

🍋 Why It Works with Big Mama’s Calamondin Vinaigrette

The vinaigrette’s bright, citrus-forward flavor—thanks to the unique Calamondin fruit, part lime and part tangerine—adds the perfect acidic balance to the crispy mushrooms. Its touch of sweetness and avocado oil base enhances the earthy umami of the enoki without overpowering it. No need for heavy sauces or dips—just a light drizzle and you’re golden.

The addition of fried parsley and cilantro adds a delicate crunch, herbal brightness, and restaurant-style flair that makes this dish worthy of any dinner party or weekend snack spread.

🌱 Tips & Variations

Gluten-Free Option: Use certified gluten-free flour and cornstarch.
Spicy Kick: Add a dash of cayenne to the batter or finish with chili crisp.
Make it a Meal: Serve over jasmine rice with steamed greens and extra vinaigrette.

🛒 Get the Star Ingredient

You can find Big Mama’s Calamondin Vinaigrette at Milam’s Markets or order it online here. This dressing isn’t just for salads—it’s a flavor-packed finishing touch for vegetables, grilled proteins, and more.