Crispy Fried Mushrooms with Cool Ranch Dip
Ingredients:
For the Mushrooms:
1 pound fresh button or cremini mushrooms (cleaned and trimmed)
1 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
2 large eggs
1 cup buttermilk (or milk if you don’t have buttermilk)
1 1/2 cups panko breadcrumbs
Vegetable oil (for frying)
For the Cool Ranch Dip:
1 cup sour cream
1/2 cup mayonnaise
1 packet (about 1 ounce) ranch dressing mix (or homemade ranch seasoning)
1 tablespoon fresh chives, chopped (optional, for garnish)
1 tablespoon fresh parsley, chopped (optional, for garnish)
Instructions:
1. Prepare the Mushrooms:
If using large mushrooms, cut them into bite-sized pieces. Smaller mushrooms can be left whole.
Pat the mushrooms dry with paper towels.
2. Set Up Breading Station:
In a shallow dish, mix together the flour, garlic powder, onion powder, paprika, salt, and pepper.
In another shallow dish, whisk together the eggs and buttermilk.
In a third shallow dish, place the panko breadcrumbs.
3. Coat the Mushrooms:
Dredge each mushroom in the seasoned flour, shaking off any excess.
Dip into the egg mixture, allowing any excess to drip off.
Coat thoroughly with panko breadcrumbs, pressing lightly to adhere.
4. Heat the Oil:
In a large skillet or deep fryer, heat about 1-2 inches of vegetable oil to 350°F (175°C). Use a deep-fry thermometer to ensure the oil is at the right temperature.
5. Fry the Mushrooms:
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