WOULD YOU EAT THESE CRISPY FRIED MUSHROOMS WITH COOL RANCH DIP
Ingredients:
For the Crispy Fried Mushrooms:
1 lb button or cremini mushrooms, cleaned and stems trimmed
1 cup all-purpose flour
2 large eggs, beaten
1 cup panko breadcrumbs
1 teaspoon garlic powder
1 teaspoon smoked paprika
Salt and pepper, to taste
Vegetable oil, for frying
For the Cool Ranch Dip:
1/2 cup sour cream
1/2 cup mayonnaise
1 tablespoon dried dill
1 tablespoon dried parsley
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dried chives
Salt and pepper, to taste
1-2 tablespoons buttermilk (optional, for thinning)
Instructions:
Prepare the Mushrooms:
In three separate bowls, set up your breading station: one with flour, one with beaten eggs, and one with panko breadcrumbs mixed with garlic powder, smoked paprika, salt, and pepper.
Bread the Mushrooms:
Dredge each mushroom in flour, shaking off any excess. Dip it in the beaten eggs, then coat with the panko breadcrumb mixture, pressing gently to adhere.
Fry the Mushrooms:
Heat about 1-2 inches of vegetable oil in a large skillet over medium-high heat. Once the oil is hot, carefully add the breaded mushrooms in batches, frying for 2-3 minutes per side, until golden brown and crispy. Remove and drain on paper towels. Season with a little extra salt while still hot.
Make the Cool Ranch Dip:
In a medium bowl, mix together the sour cream, mayonnaise, dried dill, dried parsley, garlic powder, onion powder, dried chives, salt, and pepper. If you prefer a thinner dip, stir in a tablespoon or two of buttermilk until the desired consistency is reached.
Serve:
Serve the crispy fried mushrooms hot, with the cool ranch dip on the side.
Enjoy these deliciously crispy fried mushrooms with a zesty Cool Ranch Dip!
