Crispy Fried Mushrooms with Spicy Ranch Dip
Crispy golden mushrooms with a bold, creamy spicy ranch dip—perfect for sharing or as a flavorful snack!
Ingredients
For the Mushrooms:
- 200 g 2 cups button mushrooms, cleaned and stems trimmed
- 1 cup all-purpose flour
- 2 large eggs beaten
- 1 cup breadcrumbs
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ½ tsp black pepper
- ½ tsp salt
- Vegetable oil for frying
For the Spicy Ranch Dip:
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 tbsp hot sauce adjust to taste
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried parsley
- ½ tsp cayenne pepper
- Salt and pepper to taste
Instructions
For the Mushrooms:
- Prepare the Mushrooms: Pat dry the mushrooms with a paper towel to remove any moisture.
- Set Up Breading Station: Place flour, beaten eggs, and breadcrumbs in separate bowls. Mix garlic powder, smoked paprika, black pepper, and salt into the breadcrumbs.
- Coat the Mushrooms: Roll each mushroom in flour, dip in egg, and coat evenly with seasoned breadcrumbs. For extra crunch, repeat the egg and breadcrumb step.
- Heat Oil: In a deep pan, heat vegetable oil over medium-high heat to 350°F (175°C).
- Fry: Fry mushrooms in batches, avoiding overcrowding. Cook for 2-3 minutes or until golden brown and crispy. Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
For the Spicy Ranch Dip:
- Mix Ingredients: In a bowl, combine mayonnaise, sour cream, hot sauce, garlic powder, onion powder, dried parsley, cayenne pepper, salt, and pepper.
- Chill: Refrigerate for at least 5 minutes to let the flavors meld together.
Serve:
- Arrange crispy mushrooms on a platter and serve with spicy ranch dip on the side. Enjoy while warm!
Notes
- These mushrooms are best enjoyed fresh, as reheating may reduce crispiness.
- You can air-fry the mushrooms for a healthier alternative.
