🍄 Crispy Fried Mushrooms with Cool Ranch Dip
🧾 Ingredients:
For the Mushrooms:
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1 lb (450g) button or cremini mushrooms, cleaned and stems trimmed
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1 cup all-purpose flour
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1 tsp garlic powder
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1 tsp onion powder
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1 tsp paprika
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1 tsp salt
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½ tsp black pepper
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1 cup buttermilk (or milk + 1 tbsp vinegar/lemon juice)
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Oil for frying (vegetable, canola, or peanut)
For the Cool Ranch Dip:
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½ cup mayonnaise
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½ cup sour cream or Greek yogurt
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1 tbsp ranch seasoning mix (store-bought or homemade*)
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1 tsp fresh lemon juice
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1 tsp chopped fresh chives (optional)
👩🍳 Instructions:
1. Prep Mushrooms:
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Pat mushrooms dry.
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In a bowl, mix flour, garlic powder, onion powder, paprika, salt, and pepper.
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Pour buttermilk in another bowl.
2. Coat Mushrooms:
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Dip each mushroom into the buttermilk, then dredge thoroughly in the seasoned flour.
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For extra crunch, double dip by repeating the buttermilk and flour step.
3. Fry:
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Heat oil in a deep fryer or heavy pan to 350°F (175°C).
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Fry mushrooms in batches until golden and crispy, about 3–4 minutes.
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Drain on paper towels.
4. Make the Dip:
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Mix all dip ingredients until smooth.
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Chill until ready to serve.
🍽️ Serve:
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Plate mushrooms hot with a side of cool ranch dip.
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Garnish dip with chopped chives or paprika if desired.
🌟 Tips:
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Use fresh mushrooms, not canned, for the best texture.
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Can bake instead: Spray coated mushrooms with oil, bake at 425°F for 20 minutes, flipping halfway.
Want a vegan ranch dip or an air fryer version of this recipe?