Description
Crispy Fried Mushrooms with Cool Ranch Dip are a delightful appetizer featuring golden, crunchy mushrooms coated in seasoned panko breadcrumbs and served with a creamy homemade ranch dip. Perfect for parties or a tasty snack, these mushrooms offer a satisfying combination of textures and flavors with a zesty, herby dip on the side.
Ingredients
Scale
Mushrooms and Coating
- 1 pound button or cremini mushrooms, cleaned and trimmed
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup buttermilk
- 1 ½ cups panko breadcrumbs
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Vegetable oil for frying
Cool Ranch Dip
- ½ cup mayonnaise
- ½ cup sour cream
- 1 tablespoon dried parsley
- 1 teaspoon dried dill
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon lemon juice
Instructions
- Prepare the Egg Mixture: In a medium bowl, whisk together the eggs and buttermilk until well combined. This mixture will help the coating adhere to the mushrooms.
- Mix the Seasoned Flour: In a separate bowl, combine the all-purpose flour with garlic powder, onion powder, smoked paprika, salt, and black pepper. This seasoned flour will add flavor to the crispy coating.
- Set Up the Breading Station: Place the panko breadcrumbs in a third bowl ready for coating the mushrooms after the flour and egg steps.
- Coat the Mushrooms: Take each mushroom and first dip it into the seasoned flour, shaking off excess. Next, dip it into the egg and buttermilk mixture, ensuring it is fully coated. Finally, press the mushroom into the panko breadcrumbs to cover completely. Place breaded mushrooms on a tray while heating the oil.
- Heat the Oil: Pour 2 to 3 inches of vegetable oil into a deep pan and heat it to 350°F (175°C). Using a thermometer will help maintain the correct frying temperature for optimal crispiness.
- Fry the Mushrooms: Fry the mushrooms in batches, avoiding overcrowding, for about 3 to 4 minutes until golden brown and crispy. Stir gently occasionally to cook evenly.
- Drain Excess Oil: Use a slotted spoon to remove mushrooms from the hot oil and place them on paper towels to drain excess oil and retain crispness.
- Prepare the Cool Ranch Dip: In a small bowl, combine mayonnaise, sour cream, dried parsley, dried dill, garlic powder, onion powder, salt, black pepper, and lemon juice. Stir well until smooth and well incorporated. Chill the dip until ready to serve.
- Serve: Serve the fried mushrooms hot alongside the cool ranch dip for dipping and enjoy immediately for the best texture.
Notes
- For extra crispiness, double-dip the mushrooms by repeating the flour and egg coating steps before applying the final panko breadcrumb layer.
- For a healthier option, you can air fry the mushrooms at 400°F for 10 to 12 minutes instead of deep frying.
- Ensure mushrooms are dry before coating to help the batter stick better and prevent sogginess.
- Use a thermometer to maintain oil temperature to avoid greasy mushrooms.
