Description
Crispy fried sliced mushrooms served with a creamy homemade ranch dressing. These golden-brown battered mushrooms are perfect as a delicious appetizer or snack, featuring a crunchy coating made from flour and cornmeal, seasoned with garlic and paprika. Paired with a flavorful ranch dip made from mayonnaise, sour cream, and herbs, this recipe offers a satisfying combination of textures and tastes that’s easy to prepare.
Ingredients
Scale
Mushrooms and Coating
- 1 lb button or cremini mushrooms, sliced
- 1 cup all-purpose flour
- 1/2 cup cornmeal (optional, for extra crunch)
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large eggs
- 1/4 cup milk
- Vegetable oil, for frying
Ranch Dressing
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried dill
- 1 teaspoon parsley
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1-2 tablespoons milk (to adjust consistency)
Instructions
- Prepare the Ranch Dressing: In a small bowl, whisk together the mayonnaise, sour cream, garlic powder, onion powder, dried dill, parsley, salt, and black pepper. Gradually add 1 to 2 tablespoons of milk until the dressing reaches your desired consistency. Cover and refrigerate until ready to serve.
- Prepare the Coating: In one bowl, combine the all-purpose flour, cornmeal (if using), garlic powder, paprika, salt, and black pepper. In a separate bowl, beat the eggs and mix in the 1/4 cup milk.
- Coat the Mushrooms: Dip each sliced mushroom into the egg and milk mixture, ensuring it is fully coated. Then dredge the mushroom slices in the seasoned flour and cornmeal mixture so they are evenly covered. Place the coated mushrooms on a tray and let them rest for 5 minutes to help the coating adhere better.
- Fry the Mushrooms: Heat vegetable oil in a deep pan or skillet to 350°F (175°C). Carefully fry the coated mushrooms in small batches for 2 to 3 minutes or until they turn a golden brown color and crispy. Use a slotted spoon to remove the mushrooms and drain them on paper towels to remove excess oil.
- Serve: Arrange the fried mushrooms on a serving platter and provide the chilled ranch dressing on the side for dipping. Enjoy immediately for the best crispiness and flavor.
Notes
- For an extra crispy texture, use cornmeal in the coating mix, but it can be omitted if unavailable.
- Make sure the oil is at the correct temperature (350°F) for proper frying; too low will make them greasy, too high may burn the coating.
- Resting the coated mushrooms before frying helps the batter stick better and creates a crunchier crust.
- Adjust the thickness of the ranch dressing by adding milk gradually to suit your preference.
- These mushrooms are best served immediately after frying to maintain their crispy texture.
