Description
Enjoy crispy fried mushrooms coated in a flavorful seasoned breadcrumb crust, paired perfectly with a cool and creamy homemade ranch dip. This appetizer is quick to prepare and ideal for sharing at gatherings or as a tasty snack.
Ingredients
Scale
Mushrooms and Coating
- 10 oz button or cremini mushrooms, cleaned and trimmed
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 eggs
- 1/2 cup milk
- 1 1/2 cups panko breadcrumbs
- 1/2 cup grated Parmesan cheese (optional)
- Oil for frying (enough for deep frying, about 2-3 cups)
Cool Ranch Dip
- 1/2 cup mayonnaise
- 1/2 cup sour cream or Greek yogurt
- 1 tablespoon fresh lemon juice
- 1 teaspoon dried dill
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried parsley
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1-2 tablespoons buttermilk (for desired consistency)
Instructions
- Prepare the seasoned flour mix: In a medium bowl, whisk together all-purpose flour, garlic powder, onion powder, smoked paprika, salt, and black pepper until fully combined.
- Beat eggs with milk: In a separate bowl, beat the eggs and milk together until the mixture is smooth and homogenous, which will help the breadcrumbs stick to the mushrooms.
- Combine panko and Parmesan: In a third bowl, mix the panko breadcrumbs with the grated Parmesan cheese if using. This mixture will provide a crispy and cheesy coating.
- Coat the mushrooms: Dredge each cleaned mushroom first in the seasoned flour, shaking off excess, then dip into the egg and milk mixture, and finally coat thoroughly with the panko-Parmesan mixture, pressing lightly to adhere.
- Heat the oil: In a deep skillet or pot, heat sufficient oil to 350°F (175°C) to prepare for frying. Use a thermometer to maintain the temperature for even cooking.
- Fry the mushrooms: Working in batches to avoid overcrowding, fry the coated mushrooms for 2 to 3 minutes until they turn a golden brown and achieve a crispy texture. Remove with a slotted spoon and drain on paper towels to remove excess oil.
- Make the ranch dip: In a bowl, whisk together mayonnaise, sour cream or Greek yogurt, fresh lemon juice, dried dill, garlic powder, onion powder, dried parsley, salt, and black pepper. Add buttermilk gradually until the desired consistency is reached, then mix well.
- Serve: Serve the fried mushrooms hot accompanied by the cool ranch dip for dipping. Enjoy immediately for best texture and flavor.
Notes
- You can substitute cremini mushrooms for button mushrooms for a deeper flavor.
- The Parmesan cheese in the breadcrumb coating is optional but adds a nice umami taste.
- Maintain the oil temperature at 350°F to ensure mushrooms fry crisp without absorbing too much oil.
- Drain the fried mushrooms well on paper towels to keep them crispy.
- Adjust the ranch dip consistency with buttermilk to your preference; use Greek yogurt for a tangier dip.
- This recipe can be doubled for larger gatherings.
