Crispy Fried Mushrooms with Cool Ranch Dip are a delightful appetizer or snack, with crispy golden coating on the outside and tender, juicy mushrooms on the inside. Paired with a creamy and tangy ranch dip, this combination is sure to please any crowd. Here’s a simple recipe for making them:
Crispy Fried Mushrooms with Cool Ranch Dip Recipe
Ingredients
For the Fried Mushrooms:
- 1 lb fresh white or cremini mushrooms, cleaned and stems trimmed
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs
- 1 cup buttermilk (or regular milk)
- 1 ½ cups panko breadcrumbs
- 1 cup vegetable oil (for frying)
For the Cool Ranch Dip:
- 1 cup sour cream
- ½ cup mayonnaise
- 1 tablespoon buttermilk (optional, for thinner consistency)
- 1 tablespoon ranch seasoning mix (or homemade)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon fresh dill (or 1 teaspoon dried dill)
- 1 teaspoon lemon juice
- Salt and pepper to taste
Instructions
For the Cool Ranch Dip:
- Prepare the dip: In a small bowl, combine the sour cream, mayonnaise, and buttermilk (if using).
- Add the flavorings: Stir in the ranch seasoning mix, garlic powder, onion powder, dill, lemon juice, and salt and pepper to taste. Mix until smooth and well combined.
- Chill: Cover the dip and refrigerate for at least 30 minutes to allow the flavors to meld.
For the Fried Mushrooms:
- Prepare the mushrooms: Clean and trim the mushrooms, removing the stems if necessary (you can leave them whole or slice them into halves or quarters).
- Set up the dredging stations: In one shallow bowl, whisk together the flour, garlic powder, onion powder, paprika, salt, and pepper. In another bowl, whisk together the eggs and buttermilk. In a third shallow bowl, place the panko breadcrumbs.
- Coat the mushrooms: Dip each mushroom in the seasoned flour, ensuring it’s fully coated, then dip it into the egg and buttermilk mixture, and finally coat it with the panko breadcrumbs. Press the breadcrumbs gently into the mushroom to ensure an even coat.
- Heat the oil: In a large, deep skillet or saucepan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping a small piece of bread into the oil—it should sizzle and brown quickly.
- Fry the mushrooms: Carefully fry the mushrooms in batches, being sure not to overcrowd the pan. Fry for 2-3 minutes on each side or until golden brown and crispy. Use a slotted spoon to remove the mushrooms and place them on a plate lined with paper towels to drain any excess oil.
- Serve: Once all mushrooms are fried, arrange them on a platter and serve hot with the Cool Ranch Dip on the side.
Tips:
- For extra crunch, you can double-dip the mushrooms (flour, egg, breadcrumbs, then back into the egg and breadcrumbs).
- If you prefer a lighter version, you can bake the mushrooms at 400°F (200°C) for about 20 minutes, flipping halfway through, instead of frying.
Enjoy these crispy fried mushrooms with the creamy, tangy ranch dip for an irresistible snack!
