Crispy Fried Mushrooms with Cool Ranch Dip
Ingredients:
For the Mushrooms:
1 lb button mushrooms, cleaned and sliced
1 cup all-purpose flour
2 teaspoons garlic powder
1 teaspoon paprika
Salt and pepper, to taste
2 large eggs, beaten
1 cup breadcrumbs or panko
Vegetable oil, for frying
For the Ranch Dip:
1/2 cup mayonnaise
1/2 cup sour cream
1 tablespoon fresh dill, chopped
1 tablespoon fresh chives, chopped
1 garlic clove, minced
1 teaspoon lemon juice
Salt and pepper, to taste
Directions:
Prepare the Ranch Dip:
In a bowl, combine mayonnaise, sour cream, chopped dill, chives, minced garlic, and lemon juice.
Season with salt and pepper to taste. Mix well, cover, and refrigerate until ready to serve.
Prepare the Mushroom Coatings:
Set up three dishes: In the first dish, combine flour, garlic powder, paprika, salt, and pepper.
In the second dish, add the beaten eggs.
In the third dish, add the breadcrumbs or panko.
Bread the Mushrooms:
Heat about 1/2 inch of vegetable oil in a skillet over medium-high heat.
Dredge each mushroom slice in the flour mixture, dip it in the beaten eggs, then coat it with breadcrumbs or panko, pressing gently to adhere.
Fry the Mushrooms:
In batches, carefully place the coated mushrooms in the hot oil and fry for 2-3 minutes per side, until golden and crispy.
Transfer fried mushrooms to a paper towel-lined plate to drain.
Serve:
Serve the crispy fried mushrooms hot with the cool ranch dip on the side. Enjoy!
Nutritional Information:
Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 30 minutes
Calories: Approximately 300 kcal per serving
Servings: 4