Buttermilk Fried Mushrooms with Spices
Crispy, golden mushrooms fried in a spicy buttermilk batter for a savory snack or appetizer. Perfectly seasoned and irresistible!
Ingredients
- 1 lb 450g white button mushrooms, cleaned and stems trimmed
- 1 cup buttermilk
- 1 teaspoon hot sauce optional
- 1 cup all-purpose flour
- ½ cup cornmeal
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon cayenne pepper
- Salt and pepper to taste
- Vegetable oil for frying
Instructions
- Prepare the mushrooms: Clean the mushrooms with a damp cloth and trim the stems. Set them aside.
- Soak in buttermilk: In a large bowl, mix buttermilk and hot sauce. Add the mushrooms to the mixture, ensuring they are fully submerged. Let them soak for at least 30 minutes.
- Prepare the dry mixture: In a separate shallow dish, combine flour, cornmeal, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and pepper. Mix well.
- Coat the mushrooms: Remove mushrooms from the buttermilk, allowing excess liquid to drip off. Roll them in the dry mixture, ensuring an even coating.
- Heat the oil: In a deep skillet or Dutch oven, heat the oil to 350°F (175°C). The oil should be enough to submerge the mushrooms.
- Fry the mushrooms: Fry the coated mushrooms in batches, ensuring not to overcrowd the pan. Cook for about 4-5 minutes until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
- Serve: Serve immediately with a dipping sauce of your choice, like ranch or spicy ketchup.
Notes
- Adjust the spice level by varying the amount of cayenne pepper and hot sauce to your liking.
- Fresh mushrooms work best for a tender, juicy texture, but you can use any variety you prefer.
