Trim the tough ends from the enoki mushrooms and slice them into tender-sized chunks.

Combine the plain flour, all-purpose seasoning, cayenne pepper, paprika, ground cumin, 2 teaspoons garlic granules, onion granules, brown sugar, 2 teaspoons black pepper, 1 tablespoon salt, and baking powder in a mixing bowl.

Pour the unsweetened plant milk into a separate mixing bowl.

Dip each enoki mushroom chunk into the plant milk, then coat it in the seasoned flour mixture.

Repeat the plant milk dip and flour coating once more for every mushroom chunk.

Heat the vegetable oil in a deep pan over medium-high heat until ready for deep-frying.

Deep-fry the coated enoki mushrooms for about 6 minutes until golden brown and crispy.

Transfer the fried enoki mushrooms to paper towel and let excess oil drain.

Mix the vegan mayonnaise, ketchup, vegan Worcestershire sauce, remaining garlic granules, remaining black pepper, and salt to taste in a bowl.

Serve the crispy fried enoki mushrooms hot with the vegan dip.