Ingredients
- 1 lb fresh button mushrooms (or your choice of mushrooms)
- 1 cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 large eggs
- 1 cup breadcrumbs (preferably panko for extra crispiness)
- 1/2 cup grated Parmesan cheese (optional, for extra flavor)
- Vegetable oil for frying (canola or sunflower works well)
- 1/2 cup ranch dressing (for dipping)
- 1 tbsp fresh chopped parsley (optional, for garnish)
Instructions
- Prep the Mushrooms: Clean the mushrooms by wiping them with a damp paper towel. Remove the stems, leaving the caps whole, or slice them into smaller pieces if desired.
- Set Up the Dipping Stations:
- In a shallow bowl, combine the flour, garlic powder, onion powder, paprika, salt, and pepper.
- In another bowl, whisk the eggs until well-beaten.
- In a third bowl, combine the breadcrumbs and Parmesan cheese (if using).
- Coat the Mushrooms:
- Dip each mushroom into the seasoned flour, ensuring it’s fully coated.
- Next, dip it into the beaten eggs, then coat it with the breadcrumb mixture, pressing gently to ensure the breadcrumbs stick well.
- Fry the Mushrooms:
- Heat about 2 inches of vegetable oil in a deep pan or skillet over medium-high heat (around 350°F or 175°C).
- Once the oil is hot, carefully drop the coated mushrooms into the oil in batches, being careful not to overcrowd the pan.
- Fry the mushrooms for 3-4 minutes or until golden brown and crispy, turning them occasionally for even cooking.
- Drain and Serve:
- Using a slotted spoon, remove the fried mushrooms and place them on a paper towel-lined plate to drain excess oil.
- Serve hot with a side of cool ranch dressing for dipping.
- Garnish with chopped parsley, if desired.
Enjoy your crispy fried mushrooms with that tangy ranch dip! 🍄🥒🍴