“Crispy Fried Mushrooms with Cool Ranch Dip
Ingredients:
For the Mushrooms:
1 lb button mushrooms, cleaned and sliced
1 cup all-purpose flour
2 tsp garlic powder
1 tsp onion powder
1 tsp paprika
Salt and black pepper, to taste
2 eggs, beaten
1½ cups breadcrumbs (panko preferred)
Oil, for frying
For the Ranch Dip:
½ cup sour cream
¼ cup mayonnaise
1 tbsp chopped fresh dill (or 1 tsp dried)
1 tbsp chopped chives
½ tsp garlic powder
1 tsp lemon juice
Salt and pepper to taste
Instructions:
1. Prepare the Ranch Dip:
In a bowl, mix together sour cream, mayonnaise, dill, chives, garlic powder, lemon juice, salt, and pepper.
Cover and chill in the refrigerator while you prepare the mushrooms.
2. Set up a Dredging Station:
Bowl 1: Mix flour, garlic powder, onion powder, paprika, salt, and pepper.
Bowl 2: Beaten eggs.
Bowl 3: Breadcrumbs.
3. Coat the Mushrooms:
Dip each mushroom slice into the flour, then the egg, then coat well in breadcrumbs.
4. Fry the Mushrooms:
Heat oil in a deep skillet or fryer to 350°F (175°C).
Fry mushrooms in batches until golden brown and crispy (about 2–3 minutes per side).
Remove with a slotted spoon and drain on paper towels.
5. Serve:
Serve hot with the cool ranch dip on the side.