Crispy Enoki and Kani Fritters

These Crispy Enoki and Kani Fritters are an easy way to turn enoki mushrooms and imitation crab into a crispy, savory snack.

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I wasn’t even in the mood to cook when I made these Crispy Enoki and Kani Fritters. But apparently, being a woman means having a menstrual cycle, and sometimes my mood seems to have a mind of its own. Some days, I feel like doing everything. Other days, even deciding what to eat feels like too much work. Can anyone relate? 😂

Thankfully, this recipe doesn’t require much effort, and it involves one of my favorite things to eat: fried food. Honestly, I don’t think I’ll ever get tired of anything crispy and golden. And if I can make it with a few simple ingredients I already have, even better. The only thing I could do without is the mess that comes with frying, but I suppose that’s part of the deal.

What I’m especially proud of, though, is that I managed to film and record the whole process, too. If you’ve ever tried filming yourself cooking, you know it’s a whole other task on top of actually making the food. So, despite not being in the mood, I got it done, and now I get to share another recipe with you. Small victories, right?

Now, tell me a better combination than enoki and kani! Okay, there are definitely plenty of other good combinations, and I have more recipes coming your way. But for now, these Crispy Enoki and Kani Fritters are what’s on the menu. They’re a fun way to bring enoki mushrooms and shredded kani together in crispy little fritters, especially when served with a simple soy-vinegar dipping sauce.

Why You’ll Love This Recipe

Ingredients for Crispy Enoki and Kani Fritters

Enoki mushrooms and kani. Enoki mushrooms and imitation crab sticks are the main ingredients for these fritters. You can usually find both at your local Asian grocery store.

Egg, cornstarch, and all-purpose flour. These help hold the ingredients together and give the fritters their crispy texture.

Spring onions and garlic. For a little extra flavor.

Soy sauce. Adds a bit of saltiness.

Ground black pepper. For seasoning.

Cooking oil. For frying!

Soy sauce, cane vinegar or rice vinegar, sesame oil, and chili flakes. For the dipping sauce. Chili flakes is optional.

How to Make Crispy Enoki and Kani Fritters

Trim the enoki mushrooms and cut them into shorter lengths if needed. Shred the imitation crab sticks into thin strands, mince the garlic, and slice the spring onions.

Add the enoki mushrooms, shredded imitation crab, egg, cornstarch, all-purpose flour, spring onions, garlic, soy sauce, and ground black pepper to a mixing bowl.

Mix everything thoroughly until the ingredients are evenly distributed and coated. The mixture should be moist, with the egg, cornstarch, and flour helping bind everything together. If the mixture seems too dry or the ingredients aren’t sticking together, add a small splash of water and mix again until everything is well combined.

Heat the oil in a frying pan over medium heat. Once the oil is hot, scoop small portions of the mixture into the pan and gently flatten them with a spatula to form thin fritters. Fry for 2-3 minutes on the first side, or until the bottoms are golden brown and firm enough to flip.

Carefully turn the fritters and cook the other side for another 2-3 minutes, or until golden brown and crispy. Adjust the cooking time as needed, depending on their thickness.

For the dipping sauce, combine the soy sauce, cane vinegar or rice vinegar, water, a few drops of sesame oil, and chili flakes to taste in a small bowl. Stir well to combine.

Transfer the cooked fritters to a serving plate and serve hot with the dipping sauce on the side.

Printable Recipe Card

Crispy Enoki and Kani Fritters

These Crispy Enoki and Kani Fritters are an easy way to turn enoki mushrooms and imitation crab into a crispy, savory snack.

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Prep Time 10 mins

Cook Time 10 mins

Total Time 20 mins

Course Appetizer

Cuisine Asian

Dietary

Servings:

− 8 +

140 kcal per serving

Equipment

• mixing bowl
• frying pan or skillet
• spatula or tongs
• knife and cutting board
• paper towels

Ingredients

• 200g enoki mushrooms trimmed
• 100g imitation crab sticks shredded
• 1 large egg
• 3 tbsp cornstarch
• 1 tbsp all-purpose flour
• 2 tbsp sliced spring onions
• 2 cloves garlic minced
• 1 tsp soy sauce
• ¼ tsp ground black pepper
• 3 tbsp neutral cooking oil for frying

FOR THE SAUCE:

• 1 tbsp soy sauce
• 1 tbsp cane vinegar or rice vinegar
• 1 tsp water
• a few drops of sesame oil
• chili flakes to taste

Instructions

1. Prep the ingredients. Trim the enoki mushrooms and cut them into shorter lengths if needed. Shred the imitation crab sticks into thin strands. Mince the garlic and slice the spring onions.
2. Make the batter. In a mixing bowl, combine the enoki mushrooms, shredded crab, egg, cornstarch, flour, spring onions, minced garlic, soy sauce, and black pepper. Mix well until everything is evenly coated and holds together.
3. Heat the oil. Heat the neutral cooking oil in a frying pan over medium heat until hot.
4. Fry the fritters. Scoop small portions of the mixture into the pan and gently flatten them into thin fritters. Fry for 2–3 minutes per side until golden brown and crispy. Work in batches to avoid overcrowding.
5. Drain. Transfer the cooked fritters to a plate lined with paper towels to remove excess oil.
6. Make the dipping sauce. In a small bowl, mix the soy sauce, cane vinegar or rice vinegar, water, a few drops of sesame oil, and chili flakes to taste.
7. Serve. Serve the fritters hot with the dipping sauce on the side.

Notes

For extra crispiness, make sure the oil is properly heated before adding the fritters and avoid overcrowding the pan.

You can prepare the mixture a short time ahead, but fry the fritters just before serving so they stay crispy.

What to Serve With Crispy Enoki and Kani Fritters

These fritters are delicious on their own with the soy-vinegar dipping sauce, but you can pair them with other dishes depending on how you plan to serve them.

Steamed rice. Serve the fritters over a bowl of freshly steamed white rice for a simple, budget-friendly meal. The savory fritters and tangy dipping sauce go well with plain rice.

Miso soup. Pair them with a warm bowl of miso soup for a Japanese-inspired meal. Tofu, seaweed, and spring onions make simple additions to the soup.

Cucumber salad. A refreshing cucumber salad with rice vinegar, a little soy sauce, and sesame oil adds a crisp, tangy contrast to the fried fritters.

Stir-fried vegetables. Serve the fritters with sautéed cabbage, carrots, or bok choy for an easy way to add vegetables to your meal.

As a snack or appetizer. Serve them fresh from the pan with the dipping sauce on the side. They're great for sharing or enjoying as an afternoon snack.

Meal Prep and Storage

Make ahead. You can shred the imitation crab, slice the spring onions, and mince the garlic ahead of time. Store them in separate airtight containers in the refrigerator until you're ready to make the fritters. For the best texture, mix the ingredients shortly before cooking, as the enoki mushrooms release moisture over time.

Refrigerating leftovers. Allow the cooked fritters to cool, then transfer them to an airtight container and refrigerate within two hours of cooking. They will keep for 3-4 days in the refrigerator.

Freezing. Arrange the cooled fritters in a single layer on a tray and freeze until firm. Transfer them to a freezer-safe container or bag, separating layers with parchment paper to prevent sticking. For the best quality, use within 2-3 months.

Reheating. Reheat refrigerated fritters in a skillet over medium-low heat or in an air fryer until heated through and crispy again. If frozen, thaw them in the refrigerator first for more even reheating. Avoid the microwave if you want to preserve their crisp texture.

Dipping sauce. Mix the sauce fresh for the best flavor, or store leftover sauce in a covered container in the refrigerator. Use within a few days and serve with a clean spoon.

Let's connect!

If you try these crispy enoki and kani fritters, I’d love to hear how they turn out! Leave a comment below and let me know what you think. Your feedback always means a lot.

You can also find me on Instagram at @barelysalted. If you make these fritters and share them on Instagram, I’d love it if you tagged me so I can see your creation!

Thank you for stopping and happy cooking! ♡

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