Craving a crispy, crunchy, and totally addictive snack? These Crispy Fried Mushrooms are golden brown on the outside, juicy and flavorful on the inside, and perfectly seasoned for the ultimate appetizer. Paired with a Cool Ranch Dip, these little bites are an irresistible treat for game days, parties, or a fun side dish. Whether you’re a mushroom lover or just looking for a unique snack, this recipe will have everyone reaching for seconds (or thirds!).
Ingredients
For the Fried Mushrooms:
- 1 pound whole button mushrooms (or cremini mushrooms)
- 1 cup buttermilk (for soaking)
- 1 cup all-purpose flour
- ½ cup cornstarch (for extra crispiness)
- 1 teaspoon baking powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper (optional, for heat)
- 2 large eggs
- 1 cup panko breadcrumbs (for extra crunch)
- Vegetable oil (for frying)
For the Cool Ranch Dip:
- ½ cup mayonnaise
- ½ cup sour cream (or Greek yogurt)
- 2 tablespoons buttermilk
- 1 teaspoon dried dill
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried parsley
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon lemon juice (or white vinegar)
Instructions
Step 1: Prepare the Mushrooms
- Gently clean the mushrooms with a damp paper towel or a soft brush to remove dirt. Trim the stems slightly but keep them intact.
- Place the mushrooms in a bowl and cover them with buttermilk. Let them soak for at least 15–30 minutes. This helps tenderize the mushrooms and allows the coating to stick better.
Step 2: Make the Cool Ranch Dip
- In a small bowl, mix together mayonnaise, sour cream, buttermilk, dill, garlic powder, onion powder, parsley, salt, black pepper, and lemon juice.
- Stir until smooth and well combined. Adjust seasoning to taste.
- Cover and refrigerate until ready to serve (chilling enhances the flavors).
Step 3: Set Up the Breading Station
- In a shallow dish, whisk together the flour, cornstarch, baking powder, garlic powder, onion powder, smoked paprika, salt, black pepper, and cayenne pepper.
- In a separate bowl, whisk the eggs.
- In a third shallow dish, place the panko breadcrumbs.
Step 4: Coat the Mushrooms
- Remove the mushrooms from the buttermilk, allowing any excess to drip off.
- Roll each mushroom in the flour mixture, coating evenly.
- Dip into the beaten eggs, ensuring full coverage.
- Roll in the panko breadcrumbs, pressing gently to help them adhere.
- Place the breaded mushrooms on a plate and repeat until all mushrooms are coated.
Step 5: Fry the Mushrooms
- Heat about 2 inches of vegetable oil in a deep skillet or Dutch oven to 350°F (175°C).
- Carefully drop a few mushrooms into the hot oil, frying in batches to avoid overcrowding.
- Fry for 2–3 minutes, or until golden brown and crispy.
- Use a slotted spoon to transfer fried mushrooms to a paper towel-lined plate to drain excess oil.
- Repeat with the remaining mushrooms, ensuring the oil stays at the right temperature.
Step 6: Serve and Enjoy
- Serve the crispy fried mushrooms immediately with the chilled Cool Ranch Dip on the side.
- Garnish with fresh parsley or an extra sprinkle of seasoning if desired.
- Enjoy while hot and crunchy!
Tips
- Keep the Oil Hot: Maintaining a temperature of 350°F ensures a crispy coating without making the mushrooms greasy. Use a kitchen thermometer for accuracy.
- Double-Coating for Extra Crunch: For an extra crispy exterior, repeat the egg and breadcrumb steps before frying.
- Use Panko for Maximum Crispiness: Panko breadcrumbs provide the best crunch, but regular breadcrumbs can be used if necessary.
- Season Immediately: Sprinkle the fried mushrooms with a little extra salt or seasoning while they’re still hot to enhance the flavor.
- Test Before Frying: Fry one mushroom first to check seasoning and crispiness, then adjust as needed.
Storage Instructions
- Refrigeration: Store leftover fried mushrooms in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in an air fryer or oven at 375°F for 5–7 minutes to maintain crispiness. Avoid microwaving, as it will make them soggy.
- Freezing: You can freeze the breaded (but unfried) mushrooms for up to 1 month. Fry straight from frozen, adding an extra minute or two to the cooking time.
Variations
- Spicy Fried Mushrooms: Add extra cayenne pepper or a dash of hot sauce to the buttermilk soak for a spicy kick.
- Parmesan-Crusted Mushrooms: Mix grated Parmesan into the panko breadcrumbs for a cheesy twist.
- Gluten-Free Option: Use gluten-free flour and gluten-free panko breadcrumbs.
- Air Fryer Version: Spray breaded mushrooms with cooking spray and air fry at 375°F for 8–10 minutes, shaking the basket halfway through.
- Buffalo-Style Mushrooms: Toss fried mushrooms in buffalo sauce and serve with blue cheese dressing instead of ranch.
Nutrition Details (Per Serving, Based on 6 Servings)
- Calories: 320
- Protein: 6g
- Carbohydrates: 28g
- Fat: 20g
- Saturated Fat: 5g
- Cholesterol: 60mg
- Sodium: 580mg
- Fiber: 2g
- Sugar: 2g
FAQ
1. Can I use different types of mushrooms?
Yes! While button or cremini mushrooms work best for their size and texture, you can also use oyster mushrooms or portobello slices.
2. What oil is best for frying?
Use vegetable oil, canola oil, or peanut oil, as they have high smoke points and fry the mushrooms evenly.
3. How do I prevent soggy mushrooms?
Make sure the mushrooms are completely dry before soaking in buttermilk, and avoid overcrowding the pan while frying.
4. Can I bake these instead of frying?
Yes! Place the breaded mushrooms on a parchment-lined baking sheet and bake at 400°F for 15–18 minutes, flipping halfway through.
5. What other dips go well with fried mushrooms?
Try honey mustard, chipotle mayo, blue cheese dressing, or a spicy aioli for a fun twist.
