Crispy Fried Mushrooms with Cool Ranch Dip

Ingredients

For the Mushrooms:

1 lb button mushrooms, cleaned and sliced (or kept whole if small)

1 cup all-purpose flour

2 tsp garlic powder

1 tsp paprika

Salt and pepper, to taste

2 large eggs, beaten

1 cup breadcrumbs or panko (panko for extra crunch)

Vegetable oil, for frying

For the Ranch Dip:

½ cup mayonnaise

½ cup sour cream

1 tbsp fresh chopped dill (or 1 tsp dried)

1 tbsp chopped fresh chives

1 tbsp chopped fresh parsley

1 garlic clove, minced

1 tsp onion powder

1 tsp white vinegar or lemon juice

Salt and pepper, to taste

Optional: 1–2 tbsp buttermilk for thinning

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Instructions

1. Prepare the Ranch Dip:

In a small bowl, mix together mayonnaise, sour cream, herbs, garlic, onion powder, and vinegar.

Season with salt and pepper.

Stir until smooth. Thin with buttermilk if desired.

Cover and chill while you fry the mushrooms (the flavors deepen as it rests).

2. Prep the Mushrooms:

Pat mushrooms dry after cleaning to ensure coating sticks well.

Set up a breading station: one plate with seasoned flour (flour, garlic powder, paprika, salt, pepper), a bowl with beaten eggs, and another plate with breadcrumbs/panko.

3. Bread the Mushrooms:

Dredge mushrooms in flour, then dip in egg, then coat in breadcrumbs. Press gently to help coating stick.

Place coated mushrooms on a tray while you finish the batch.

4. Fry the Mushrooms:

Heat about 1½–2 inches of vegetable oil in a deep skillet or pot to 350°F (175°C).

Fry mushrooms in batches for 2–4 minutes or until golden brown and crisp.

Remove with a slotted spoon and drain on paper towels. Lightly salt while hot.

5. Serve:

Plate the hot, crispy mushrooms with a bowl of cool ranch dip.

Optional: Garnish with fresh herbs or a sprinkle of paprika.