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Easy Southern Fried Mushrooms
Kathie Clane

Easy Southern Fried Mushrooms

Crispy, golden, and perfectly seasoned, these Southern fried mushrooms are a delicious snack or appetizer your guests will love.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course: Uncategorized
Cuisine: Southern
Calories: 247
Ingredients Method Notes

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

Method
 

  1. Prep the Mushrooms: Clean the mushrooms thoroughly, removing any dirt. Trim the stems if necessary, leaving the caps intact.
  2. Make the Batter: In a shallow bowl, combine the cornmeal, flour, garlic powder, onion powder, paprika, salt, pepper, and cayenne (optional).
  3. 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.
  4. 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.
  5. 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.