Description
This recipe for Crispy Fried Mushrooms with Cool Ranch Dip offers a deliciously crunchy appetizer featuring perfectly breaded and fried mushrooms accompanied by a tangy, herb-infused ranch dip. The mushrooms are coated with seasoned flour, dipped in egg wash, and rolled in crispy panko breadcrumbs before being fried to golden perfection. Paired with a cool, creamy ranch dip packed with dried herbs and a hint of lemon, this dish is perfect for parties, snacks, or a delightful starter.
Ingredients
Scale
Mushrooms and Breading
- 1 lb button or cremini mushrooms, cleaned and stems trimmed
- 1 cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp onion powder
- Salt and pepper to taste
- 2 large eggs
- 1/2 cup milk
- 1 cup breadcrumbs (panko for extra crunch)
- Vegetable oil for frying
Cool Ranch Dip
- 1 cup sour cream
- 1/4 cup mayonnaise
- 1 tbsp dried parsley
- 1 tbsp dried dill
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp dried chives
- 1 tbsp fresh lemon juice
- Salt and pepper to taste
Instructions
- Prepare the Mushrooms: Pat the cleaned mushrooms dry thoroughly using paper towels to remove any excess moisture, ensuring the breading will stick properly. Mix together all-purpose flour, garlic powder, paprika, onion powder, salt, and pepper in a shallow dish to create the seasoned flour coating.
- Set Up the Breading Station: In one shallow dish, whisk the eggs and milk to form an egg wash. In a separate shallow dish, place the breadcrumbs ready for coating.
- Bread the Mushrooms: Coat each mushroom first in the seasoned flour mixture, shaking off any excess flour. Then dip the floured mushroom into the egg wash, fully submerging it. After that, roll the mushroom in the breadcrumbs, pressing gently so the crumbs adhere well. Repeat for all mushrooms.
- Fry the Mushrooms: In a deep skillet or pot, heat about 1 inch of vegetable oil to 350°F (175°C). Carefully fry the breaded mushrooms in batches, avoiding overcrowding to maintain oil temperature. Fry for 3 to 4 minutes or until golden brown and crispy on the outside. Remove and drain on paper towels to eliminate excess oil.
- Make the Cool Ranch Dip: In a small bowl, combine sour cream, mayonnaise, dried parsley, dried dill, garlic powder, onion powder, dried chives, fresh lemon juice, salt, and pepper. Stir thoroughly until all ingredients are well incorporated. Taste and adjust seasoning as needed.
- Serve: Serve the crispy fried mushrooms hot immediately with the Cool Ranch Dip on the side for a flavorful and crunchy dipping experience.
Notes
- For best results, use panko breadcrumbs to achieve extra crunchiness.
- Ensure mushrooms are dry before breading to prevent sogginess.
- Maintain the oil temperature at 350°F to avoid greasy mushrooms.
- Do not overcrowd the skillet during frying to allow even cooking and crispiness.
- The Cool Ranch Dip can be refrigerated for up to 2 days if made in advance.
- Use a deep-frying thermometer to monitor oil temperature accurately.
