Prepare the mushrooms

• Cut off the ends of the enoki mushrooms.
• Cut each bunch into 3 equal sections and separate into small clusters.

Make the batter

• In a large bowl, combine the potato starch, cornstarch, garlic powder, paprika, cayenne pepper, white pepper and salt, and mix well.
• Gradually add the cold water, stirring until a smooth, thick batter forms.

Heat the oil

• Heat enough oil in a pot to around 175 °C.

Coat and fry the mushrooms

• Dip each enoki cluster into the batter, making sure it is fully coated.
• Carefully place the coated mushrooms into the hot oil, frying in batches to avoid overcrowding.
• Fry until golden brown and crispy.

Drain and serve

• Remove the fried mushrooms with a slotted spoon and drain on a paper towel-lined plate.
• Serve hot with your choice of dipping sauce.