Description
Delight your guests with these crispy fried mushrooms served with a cool and flavorful ranch dip. Perfect as an appetizer or party snack, these mushrooms are crunchy on the outside and tender on the inside, while the creamy ranch dip adds a zesty kick to every bite.
Ingredients
Scale
Mushrooms:
- 1 lb button mushrooms (cleaned and stems trimmed)
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup buttermilk
- 1 ½ cups panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- Salt and black pepper to taste
- Vegetable oil (for frying)
Ranch Dip:
- ½ cup sour cream
- ½ cup mayonnaise
- 1 tablespoon fresh dill (chopped)
- 1 tablespoon fresh parsley (chopped)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Prepare the ranch dip: Whisk together sour cream, mayonnaise, dill, parsley, garlic powder, onion powder, lemon juice, salt, and pepper in a small bowl. Chill until ready to serve.
- Prepare the mushrooms: Set up a breading station with three bowls. Dredge each mushroom in flour, then dip in the egg mixture, and coat with the panko mixture.
- Fry the mushrooms: Heat oil to 350°F (175°C) and fry mushrooms in batches for 2–3 minutes until golden brown and crispy. Drain on paper towels.
- Serve hot with the chilled ranch dip.
Notes
- You can use cremini or portobello mushrooms for a heartier flavor.
- Add a pinch of cayenne to the breadcrumb mixture for extra heat.
- The ranch dip can be made a day ahead to enhance the flavor.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1/4 batch
- Calories: 410
- Sugar: 3g
- Sodium: 540mg
- Fat: 30g
- Saturated Fat: 6g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg
