These Southern fried mushrooms are a crispy, flavorful treat, perfect as a snack or appetizer. Coated with a seasoned cornmeal batter, they are golden brown on the outside, tender on the inside, and packed with savory goodness. Serve with a tangy dipping sauce for the ultimate comfort food experience.
Recipe Tips and Tricks:
- Use fresh, medium-sized mushrooms for the best texture.
- Ensure the oil is hot enough to fry (around 350°F/175°C) for crispy results.
- Add a pinch of cayenne pepper for extra heat.
- Let the mushrooms rest on a paper towel after frying to absorb excess oil.
Easy Southern Fried Mushrooms
Crispy, golden, and perfectly seasoned, these Southern fried mushrooms are a delicious snack or appetizer your guests will love.
Ingredients
- 1 lb 450g whole mushrooms, cleaned and stems trimmed
- 1 cup cornmeal
- ½ cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp paprika
- ½ tsp salt
- ½ tsp black pepper
- ¼ tsp cayenne pepper optional
- 1 large egg beaten
- 1 cup buttermilk or regular milk
- Vegetable oil for frying
Instructions
- Prep the Mushrooms: Clean the mushrooms thoroughly, removing any dirt. Trim the stems if necessary, leaving the caps intact.
- Make the Batter: In a shallow bowl, combine the cornmeal, flour, garlic powder, onion powder, paprika, salt, pepper, and cayenne (optional).
- Dip the Mushrooms: In a separate bowl, whisk together the egg and buttermilk. Dip each mushroom cap into the wet mixture, then dredge it in the seasoned cornmeal mix.
- Fry the Mushrooms: Heat about 1-2 inches of vegetable oil in a large skillet over medium-high heat (about 350°F). Fry the mushrooms in batches for 2-3 minutes, until golden and crispy.
- Drain and Serve: Use a slotted spoon to remove the mushrooms from the oil. Let them drain on paper towels. Serve hot with dipping sauce of choice.
Notes
- If you prefer extra crispy mushrooms, double-dip them in the wet and dry mixtures.
- Pair with ranch dressing, marinara sauce, or a spicy aioli for a fun twist.
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