Description
Crispy Fried Mushrooms with Cool Ranch Dip combines tender button or cremini mushrooms coated in a flavorful seasoned breadcrumb crust, perfectly fried until golden and crispy. Paired with a tangy, creamy homemade ranch dip, this appetizer or snack offers a satisfying crunch and delightful zest, ideal for gatherings or a delicious treat at home.
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 mixture: In a medium bowl, whisk together the all-purpose flour, garlic powder, onion powder, smoked paprika, salt, and black pepper until evenly combined. This will provide a flavorful base coating for the mushrooms.
- Mix the egg wash: In a separate bowl, beat the eggs together with the milk until the mixture is smooth. This helps the breadcrumbs adhere to the mushrooms.
- Combine the breadcrumb mixture: In a third bowl, mix the panko breadcrumbs with the grated Parmesan cheese (if using). This mixture adds an extra crispy texture and a hint of savory flavor to the coating.
- Coat the mushrooms: Take each mushroom and first dredge it in the seasoned flour mixture, making sure it is fully coated. Then dip the floured mushroom into the egg wash, and finally coat it thoroughly with the panko breadcrumb mixture. Set aside on a plate.
- Heat the frying oil: In a deep skillet or pot, heat oil to 350°F (175°C). Use a thermometer to ensure accurate temperature for optimal crispness and to avoid greasy mushrooms.
- Fry the mushrooms: Fry the mushrooms in batches to avoid overcrowding, cooking each batch for 2-3 minutes or until they turn golden brown and crispy. Remove mushrooms with a slotted spoon and drain on paper towels to remove excess oil.
- Make the cool ranch dip: In a bowl, whisk together the mayonnaise, sour cream or Greek yogurt, fresh lemon juice, dried dill, garlic powder, onion powder, dried parsley, salt, and black pepper. Add buttermilk a tablespoon at a time until you reach your desired dip consistency.
- Serve: Plate the hot crispy fried mushrooms alongside the cool ranch dip for dipping. Enjoy immediately while the mushrooms are warm and crunchy.
Notes
- Use fresh, firm mushrooms for best texture.
- Ensure oil temperature stays steady at 350°F for perfect frying results.
- Parmesan cheese is optional but adds richness and a subtle nutty flavor.
- Buttermilk in the dip can be adjusted to make it thinner or thicker based on preference.
- Leftover mushrooms are best reheated in an oven or air fryer to retain crispiness.
- This recipe is easily doubled or halved as needed.
- For gluten-free option, substitute all-purpose flour and panko with gluten-free alternatives.
