Panko-Crusted Fried Mushrooms
Crispy panko-crusted fried mushrooms, golden and savory, make the perfect appetizer or snack with a choice of dipping sauces.
Ingredients
- 250 g button or cremini mushrooms cleaned and stems trimmed
- 1 cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp salt
- ½ tsp black pepper
- 2 large eggs beaten
- 1 cup panko breadcrumbs
- 1 cup vegetable oil for frying
- Optional: parsley finely chopped (for garnish)
Instructions
- Prepare the Mushrooms: Pat the mushrooms dry with a paper towel and set aside.
- Set Up Coating Stations: In one bowl, mix flour, garlic powder, paprika, salt, and black pepper. In a second bowl, whisk the eggs. Place panko breadcrumbs in a third bowl.
- Coat the Mushrooms: Roll each mushroom in the flour mixture, dip it in the beaten eggs, and coat it thoroughly with panko breadcrumbs. For extra crunch, repeat the egg and breadcrumb steps.
- Heat the Oil: Heat vegetable oil in a deep skillet or frying pan over medium heat until it reaches 350°F (175°C).
- Fry the Mushrooms: Carefully place mushrooms in the hot oil, frying in small batches for 2–3 minutes or until golden brown. Use a slotted spoon to transfer them to a paper towel-lined plate to drain.
- Serve and Enjoy: Garnish with parsley and serve immediately with your favorite dipping sauce.
Notes
- Avoid overcrowding the frying pan to maintain the oil's temperature.
- Keep fried mushrooms warm in an oven at 200°F (95°C) if making in batches.
