Indulge in these crispy fried mushrooms, bursting with flavor and flanked by a creamy Cool Ranch dip. Golden and crunchy on the outside yet tender on the inside, these savory bites are perfect for snacking, parties, or a unique appetizer. Paired with the zesty ranch dip, these mushrooms will elevate any gathering with their satisfying crunch and rich taste!
Ingredients
1 tsp fresh lemon juice
1 lb fresh button mushrooms
1 cup all-purpose flour
1 tsp garlic powder
1 tsp onion powder
1/2 tsp salt
1/2 tsp black pepper
1 cup buttermilk
2 cups panko breadcrumbs
Oil for frying For Cool Ranch Dip:
1 cup sour cream
1/2 cup mayonnaise
1 tsp dried dill weed
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt
1/2 tsp black pepper
Steps
- Clean mushrooms and remove stems, leaving the caps whole.
- In a bowl, mix flour, garlic powder, onion powder, salt, and pepper.
- Dip each mushroom into buttermilk, allowing excess to drip off.
- Roll the mushroom in the seasoned flour, fully coating it.
- Dip back into buttermilk, then roll in panko breadcrumbs until coated.
- Heat oil in a deep skillet over medium-high heat (about 350°F).
- Fry mushrooms in batches until golden brown, around 3-4 minutes.
- Remove and drain on paper towels, seasoning with salt while still hot. For the Cool Ranch Dip:
- In a medium bowl, mix sour cream, mayonnaise, dill weed, garlic powder, onion powder, salt, black pepper, and lemon juice until well combined.
- Refrigerate for at least 30 minutes to allow flavors to meld.
- Serve crispy mushrooms hot with Cool Ranch dip on the side.