Ingredients
For the Fried Mushrooms:
- 1 lb fresh mushrooms (button or cremini work best), cleaned and trimmed
- 1 cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp smoked paprika
- Salt & pepper to taste
- 2 large eggs
- 1 cup panko breadcrumbs (for extra crunch)
- Vegetable oil, for frying
For the Cool Ranch Dip:
- ½ cup sour cream
- ¼ cup mayonnaise
- 1 tbsp dried dill
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried parsley
- ½ tsp salt (adjust to taste)
- ½ tsp black pepper
- 1–2 tsp lemon juice or white vinegar
Instructions
- Prepare the Dip:
- In a small bowl, combine sour cream, mayo, dill, garlic powder, onion powder, parsley, salt, pepper, and lemon juice.
- Mix until smooth and refrigerate for at least 15 minutes so the flavors blend.
- Bread the Mushrooms:
- Set up three bowls: one with seasoned flour (flour + garlic powder, onion powder, paprika, salt, and pepper), one with beaten eggs, and one with panko breadcrumbs.
- Dredge each mushroom first in flour, then dip into egg, then coat in panko. Press crumbs on lightly to stick.
- Fry:
- Heat about 1½ inches of oil in a deep skillet or pan over medium-high heat.
- Once hot (350°F/175°C), fry mushrooms in batches for 2–3 minutes or until golden and crispy.
- Transfer to a paper towel-lined plate to drain.
- Serve:
- Plate the hot, crispy mushrooms and serve immediately with your cool ranch dip on the side.
✨ Optional:
- Add a sprinkle of Parmesan cheese or a touch of cayenne to the breading for an extra flavor kick!
Would you dip ‘em or pop ‘em straight? Let me know if you want a baked or air fryer version too!