In a large bowl, whisk together the tapioca starch, cold water, vegetable oil, and soy sauce. Add ground ginger, black pepper, and thinly sliced red chilies. Stir vigorously until the mixture is smooth and free of lumps.

Carefully trim the bottom of the enoki mushrooms, separating them into small bunches. Gently pull apart the strands and arrange them into a lattice formation to encourage even cooking.

Lightly coat a non-stick frying pan with vegetable oil and heat it over medium heat until it's hot but not smoking.

Dip the enoki lattice into the batter, ensuring each strand is well-coated but letting excess batter drip off. Place the enoki lattice in the pan and gently flatten it with a spatula. Cook for about 4-5 minutes until the bottom turns golden brown. Flip and cook for an additional 4 minutes, until crisp.

Once cooked, transfer the pancakes to a warm plate and serve immediately. These fritters are great on their own or topped with sesame seeds, a drizzle of soy sauce, or a dollop of vegan mayo.