Crispy Fried Mushrooms with Cool Ranch Dip
Ingredients:
For the Fried Mushrooms:
• 1 lb fresh button or cremini mushrooms, cleaned and trimmed
• 1 cup all-purpose flour
• 1 cup buttermilk (or milk with 1 tsp vinegar)
• 1 cup breadcrumbs (panko for extra crunch)
• ½ cup cornmeal (optional, for extra crispiness)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp dried oregano
• Vegetable oil (for frying)
For the Cool Ranch Dip:
• ½ cup mayonnaise
• ½ cup sour cream (or Greek yogurt)
• 1 tbsp fresh lemon juice
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp dried dill
• ½ tsp dried parsley
• ½ tsp salt
• ¼ tsp black pepper
• ¼ cup buttermilk (adjust for desired consistency)
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Instructions:
1. Prepare the Cool Ranch Dip:
• In a bowl, whisk together mayonnaise, sour cream, lemon juice, garlic powder, onion powder, dill, parsley, salt, and black pepper.
• Stir in buttermilk to reach your preferred dipping consistency.
• Cover and refrigerate for at least 30 minutes to enhance flavors.
2. Prep the Mushrooms:
• Cut larger mushrooms in half; keep smaller ones whole.
• Set up three bowls:
1. Flour
2. Buttermilk
3. Breadcrumbs + Cornmeal + Spices
3. Coat the Mushrooms:
• Dredge each mushroom in flour, dip into buttermilk, then coat in the breadcrumb mixture.
• Press gently to ensure even coating.
4. Fry the Mushrooms:
• Heat oil in a deep pan to 350°F (175°C).
• Fry mushrooms in batches for 3-4 minutes until golden brown and crispy.
• Drain on paper towels.
5. Serve & Enjoy!
• Serve hot with cool ranch dip.
Would you like an air-fried or baked version?