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Crispy Fried Mushrooms with Cool Ranch Dip

These golden-crisp mushrooms paired with a tangy, cool ranch dip are the perfect crowd-pleaser for any occasion.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Fried Mushrooms Ingredients
  • 1 lb button mushrooms or cremini, wiped clean and trimmed Leave whole if small, halved if large
  • 1 cup all-purpose flour
  • 1/2 cup corn starch For extra crunch
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika (or regular paprika)
  • 1 tsp kosher salt Plus extra to taste
  • 1/2 tsp black pepper
  • 2 large eggs, beaten (or 1/2 cup aquafaba for vegan)
  • 1 cup breadcrumbs or panko (use gluten-free panko for GF)
  • Vegetable oil, peanut oil, or avocado oil for frying Enough for 1/2 inch in a skillet or for deep frying
  • As needed lemon wedges For serving
Cool Ranch Dip Ingredients
  • 1 cup sour cream OR plain Greek yogurt For a lighter dip
  • 1/4 cup mayonnaise (optional — use light mayo for fewer calories)
  • 1 tsp dried dill
  • 1/2 tsp dried chives (or 1 tbsp fresh, minced)
  • 1/2 tsp dried parsley
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp salt To taste
  • 1–2 tbsp milk or buttermilk To thin (optional)
  • 1 tsp lemon juice Or a splash of apple cider vinegar

Method
 

Preparation
  1. Wipe mushrooms with a damp cloth and trim stems. Pat dry thoroughly.
  2. In a shallow bowl, whisk together the flour, corn starch, garlic powder, onion powder, paprika, salt, and pepper.
  3. In a second bowl, beat the eggs (or aquafaba). Put breadcrumbs/panko in a third shallow bowl.
Breading
  1. Dip each mushroom first in the flour mix, then into the beaten egg, and finally press into the breadcrumbs until well coated.
  2. For extra crunch, double-dredge: quickly dip back in the egg and panko again.
Frying
  1. Pour oil into a skillet to about 1/2 inch depth and heat over medium-high, aiming for 350–375°F.
  2. Fry mushrooms in a single layer until golden and crisp, about 3–4 minutes per side for smaller mushrooms, 4–6 minutes for larger pieces.
  3. Drain on a paper towel-lined tray and season lightly with salt.
Cool Ranch Dip
  1. While mushrooms fry, whisk together sour cream (or yogurt), mayo (if using), dill, chives, parsley, garlic powder, onion powder, salt, and lemon juice.
  2. Add milk or buttermilk 1 tsp at a time until you reach your desired consistency.
Serve
  1. Plate the crispy mushrooms with the Cool Ranch Dip and lemon wedges. Enjoy warm!

Notes

For extra crispy mushrooms, dry them well and avoid overcrowding the pan. For a healthier option, consider air frying or baking. Mushrooms can be frozen after breading and cooked straight from frozen.