Description
Crispy Fried Mushrooms with Cool Ranch Dip is a delightful American appetizer featuring tender mushrooms coated in a seasoned, crunchy batter and perfectly fried to golden brown. Paired with a homemade ranch dip made from sour cream and mayonnaise with herbs and spices, this snack is perfect for parties or casual gatherings.
Ingredients
Scale
For the Mushrooms
- 1 pound button or cremini mushrooms, cleaned and stems trimmed
- 1 cup buttermilk
- 1 cup all-purpose flour
- ½ cup cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- Vegetable oil, for frying
For the Ranch Dip
- ½ cup sour cream
- ¼ cup mayonnaise
- 1 teaspoon dried dill
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon dried parsley
- 1 teaspoon lemon juice
- Salt and pepper, to taste
Instructions
- Soak the Mushrooms: Place the cleaned mushrooms in a bowl and pour the buttermilk over them. Toss gently to coat all mushrooms evenly and let them soak for at least 15 minutes to tenderize and allow flavor absorption.
- Prepare the Ranch Dip: In a small bowl, combine sour cream, mayonnaise, dried dill, garlic powder, onion powder, dried parsley, lemon juice, salt, and pepper. Stir until smooth. Cover the bowl and refrigerate the dip until ready to serve to allow the flavors to meld.
- Mix the Coating: In a shallow dish, whisk together all-purpose flour, cornstarch, garlic powder, onion powder, smoked paprika, salt, and black pepper. This seasoned mixture will provide the crispy, flavorful crust.
- Heat Oil: In a deep skillet or pot, heat vegetable oil about 2 inches high to 350°F (175°C). Maintaining this temperature is essential for proper frying and crispy texture.
- Coat the Mushrooms: Working in batches to avoid overcrowding, remove mushrooms from the buttermilk letting excess drip off. Dredge each mushroom in the seasoned flour mixture, ensuring an even, thorough coating.
- Fry the Mushrooms: Carefully place the coated mushrooms into the hot oil. Fry for 3 to 4 minutes, turning as needed, until they are golden brown and crispy on all sides. Use a slotted spoon to remove mushrooms from the oil, then drain on paper towels to remove excess oil.
- Serve: Serve the crispy fried mushrooms immediately alongside the chilled ranch dip for dipping. Enjoy while hot to retain maximum crunch.
Notes
- For an extra crunchy coating, try double-dipping the mushrooms by coating with flour, then buttermilk, then flour again before frying.
- Swap sour cream in the ranch dip for Greek yogurt to create a lighter and tangier version.
- Avoid overcrowding the frying oil to maintain its temperature and keep the mushrooms crispy rather than soggy.
- Use fresh herbs for the ranch dip if available, for a more pronounced flavor.
- Allow fried mushrooms to drain well after frying to reduce excess oil.
