Prepare your batter by mixing together all of the flour, salt, pepper, garlic, and water. Whisk the ingredients together until well combined. It is recommended to add the water gradually, stirring after each addition, until the mixture reaches a smooth and slightly thick consistency. Be careful not to add too much water, as this can make the batter too thin and runny.
Separate the Enoki mushrooms from each other, but keep them attached at the bottom to form small bundles. If some of the mushrooms become loose and separate from the bottom, don’t worry - you can still use them. Simply keep them together and dip them into the batter along with the others.
Pour about 1-2 inches of cooking oil into a pan and heat it over medium-high heat. Wait until the oil reaches the proper frying temperature. You can test the oil temperature by dropping in one mushroom - if it begins to sizzle and bubble, the oil is ready for cooking.
Drop the small bundles of coated Enoki mushrooms into the hot oil. Be sure not to pack the mushrooms too tightly in the pan, as this can cause them to become soggy. Add 2-3 small bundles at a time and allow them to bloom in the oil. Fry the mushrooms until the bottom side turns a golden brown color, then flip them over and fry the other side until it becomes a nice golden brown as well.
Remove the fried mushrooms from the pan and drain them well to remove excess oil. Leave them at room temperature to cool and allow them to become crispy.