Description
Crispy Fried Mushrooms with Cool Ranch Dip are a delightful appetizer featuring golden-brown, crunchy mushrooms coated in flavorful seasoned breadcrumbs. Paired with a creamy homemade ranch dip, this recipe is perfect for sharing at gatherings or enjoying 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 (vegetable or canola oil recommended)
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: In a medium bowl, whisk together the all-purpose flour, garlic powder, onion powder, smoked paprika, salt, and black pepper until evenly combined to create a flavorful coating base for the mushrooms.
- Beat the egg wash: In a separate bowl, beat the eggs together with the milk until the mixture is smooth and homogenous; this will help the breadcrumb coating stick perfectly to the mushrooms.
- Combine breadcrumb mixture: In a third bowl, mix the panko breadcrumbs with the grated Parmesan cheese, if using, to add extra crispiness and flavor to the breading.
- Coat the mushrooms: Dredge each mushroom first in the seasoned flour, ensuring an even and thorough coating. Next, dip the floured mushroom into the egg wash, and then coat it completely with the panko breadcrumb mixture. Set aside on a tray to prepare all mushrooms.
- Heat the oil for frying: Pour oil into a deep skillet or pot, enough for deep frying, and heat it to 350°F (175°C) using a candy or deep-fry thermometer to maintain the correct temperature for crisp frying.
- Fry the mushrooms: Working in batches to avoid overcrowding, carefully place the coated mushrooms into the hot oil. Fry them for 2-3 minutes, turning as needed, until they are golden brown and crispy. Remove with a slotted spoon and drain on paper towels to remove excess oil.
- Prepare the 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 1 tablespoon at a time and whisk until the dip reaches your desired consistency.
- Serve: Serve the crispy fried mushrooms hot alongside the cool ranch dip for dipping. Enjoy as a delicious appetizer or snack.
Notes
- Parmesan cheese in the breadcrumb mixture is optional but adds a nice umami flavor and extra crispness.
- Maintain the oil temperature at 350°F to ensure mushrooms cook evenly and stay crispy.
- For a lighter option, spray the coated mushrooms with oil and bake instead of frying, though frying yields best crispiness.
- Use fresh mushrooms and dry them well to prevent oil splatter during frying.
- The ranch dip can be prepared ahead and refrigerated for up to 2 days for convenience.
