Crispy Fried Mushrooms with Cool Ranch Dip 🍄😋
Ingredients:
- 1 cup buttermilk
- 1 tablespoon garlic powder
- 2 cups mushrooms, cleaned and trimmed
- 1 cup all-purpose flour
- 2 teaspoons onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon dried dill
- Vegetable oil, for frying
For the Cool Ranch Dip:
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 tablespoon dried herbs (such as parsley and chives)
- 1 tablespoon lemon juice
- Salt to taste
Instructions:
1. Start by preparing the cool ranch dip. In a mixing bowl, combine the sour cream and mayonnaise. Whisk until smooth.
2. Add the dried herbs, lemon juice, and a pinch of salt to the mixture. Stir well to combine, then taste and adjust seasoning if needed. Cover the bowl and refrigerate to let the flavors meld while you prepare the mushrooms.
3. Next, set up your breading station for the fried mushrooms. In one bowl, pour the buttermilk. In another bowl, mix together the flour, garlic powder, onion powder, smoked paprika, salt, black pepper, and dried dill.
4. Dip each mushroom into the buttermilk, allowing any excess to drip off before moving it to the flour mixture. Make sure to coat each mushroom thoroughly, pressing gently to ensure the flour sticks.
5. Heat a large skillet or deep frying pan over medium-high heat and add enough vegetable oil to cover the bottom of the pan generously. You’ll want about 1/2 inch of oil for frying.
6. Once the oil is hot (a drop of batter should sizzle when added), carefully place the breaded mushrooms in the hot oil, making sure not to overcrowd the pan. Fry in batches if necessary.
7. Cook the mushrooms for about 3-4 minutes on each side, or until they are golden brown and crispy. Use a slotted spoon to remove them from the oil, transferring them to a plate lined with paper towels to drain any excess oil.
8. Serve the crispy fried mushrooms hot, paired with the cool ranch dip for a deliciously tangy contrast. Enjoy your homemade snack!