Crispy Fried Mushrooms with Cool Ranch Dip
Tender mushrooms coated in a perfectly seasoned breading, fried until golden brown, and served with a creamy, herb-filled ranch dip. A restaurant-quality appetizer made right at home.
Ingredients
For the Mushrooms:
- 1 pound fresh button mushrooms cleaned and dried
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large eggs
- 1/4 cup milk
- Vegetable oil for frying
For the Ranch Dip:
- 1 cup sour cream
- 1/2 cup mayonnaise
- 2 tablespoons fresh dill chopped
- 2 tablespoons fresh parsley chopped
- 2 tablespoons fresh chives chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 cup buttermilk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Make the ranch dip by combining all dip ingredients in a bowl. Refrigerate until needed.
- Mix flour, cornstarch, and seasonings in a shallow bowl.
- Whisk eggs and milk in a separate bowl.
- Heat oil to 350°F in a deep pot or fryer.
- Dredge mushrooms in flour mixture, then egg wash, then flour mixture again.
- Fry in batches for 3-4 minutes until golden brown.
- Drain on paper towels and season with salt while hot.
- Serve with chilled ranch dip.
Notes
Ensure mushrooms are completely dry before coating
Maintain oil temperature between 350-375°F
Don't overcrowd the frying pot
Best served immediately while hot and crispy