Description
A crispy and savory appetizer or snack made by coating sliced mushrooms in a seasoned batter, frying them until golden, and serving with a tangy homemade ranch dressing.
Ingredients
- 1 lb button or cremini mushrooms, sliced
- 1 cup all-purpose flour
- ½ cup cornmeal (optional, for extra crunch)
- 2 large eggs
- ¼ cup milk
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp salt
- ½ tsp black pepper
- Vegetable oil, for frying
- ½ cup mayonnaise
- ½ cup sour cream
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried dill
- 1 tsp dried parsley
- ¼ tsp salt
- ¼ tsp black pepper
- 1–2 Tbsp milk (to adjust consistency)
Instructions
- Whisk together mayonnaise, sour cream, garlic powder, onion powder, dill, parsley, salt, and pepper in a bowl. Add milk gradually until creamy and pourable. Chill in the fridge.
- In one bowl, mix flour, cornmeal (if using), garlic powder, paprika, salt, and pepper. In another bowl, beat the eggs with milk.
- Dip each mushroom slice into the egg mixture, then dredge in the flour mix. Let rest for 5 minutes.
- Heat 2 inches of vegetable oil in a skillet to 350°F (175°C). Fry mushrooms in batches for 2–3 minutes until golden and crispy. Drain on paper towels.
- Serve the fried mushrooms with the chilled ranch dressing on the side.
Notes
- Letting coated mushrooms rest before frying helps the coating stick better.
- Use fresh mushrooms for best texture; avoid frozen ones.
- Store leftovers in the fridge for up to 2 days and reheat in oven or air fryer for crispiness.
- Adjust spice levels by adding cayenne or chili powder.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 65mg
