INGREDIENTS
For the Mushrooms:
- 1 lb fresh button or cremini mushrooms, cleaned and stems trimmed
- 1 cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp black pepper
- ½ tsp salt
- 2 large eggs
- ¾ cup buttermilk (or regular milk)
- 1½ cups panko breadcrumbs (or regular breadcrumbs)
- Vegetable oil, for frying
For the Cool Ranch Dip:
- ½ cup mayonnaise
- ½ cup sour cream
- 1 tsp dried dill
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp dried parsley
- 1 tsp lemon juice or white vinegar
- Salt and pepper, to taste
INSTRUCTIONS
- Prepare the Mushrooms:
- Pat mushrooms dry with a paper towel.
- Set up three bowls:
• Bowl 1: Flour, garlic powder, paprika, salt, pepper
• Bowl 2: Eggs and buttermilk whisked together
• Bowl 3: Panko breadcrumbs
- Bread the Mushrooms:
- Dredge each mushroom in seasoned flour, shaking off excess.
- Dip into egg mixture, then coat in panko breadcrumbs.
- Set on a tray and repeat until all are coated.
- Fry the Mushrooms:
- Heat 2–3 inches of oil in a deep pot to 350°F (175°C).
- Fry mushrooms in batches until golden and crispy (2–3 minutes).
- Drain on paper towels and season lightly with salt while hot.
- Make the Cool Ranch Dip:
- In a small bowl, whisk together mayo, sour cream, dill, garlic powder, onion powder, parsley, lemon juice, salt, and pepper.
- Chill until ready to serve.
🧀 Serve your crispy fried mushrooms hot with the ranch dip on the side — crunchy, creamy, and irresistible!
Want a baked version or spicy ranch twist? Let me know!