Instructions:
- Clean the mushrooms by wiping them with a damp cloth. Remove stems if preferred, or leave them whole for larger mushrooms.
- In a bowl, whisk together the flour, garlic powder, onion powder, paprika, salt, and pepper.
- In a separate bowl, whisk the eggs and buttermilk together.
- Place the panko breadcrumbs in
- a third shallow bowl.
- Heat oil in a large skillet or deep fryer over medium-high heat.
- Dredge each mushroom first in the flour mixture, then dip it in the egg mixture, and finally coat it with panko breadcrumbs.
- Fry the mushrooms in batches, being careful not to overcrowd the pan. Fry for about 2-3 minutes, until golden brown and crispy.
- Transfer the fried mushrooms to a paper towel-lined plate to drain excess oil.
Cool Ranch Dip
Ingredients:
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 tablespoon dried parsley
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried dill
- 1 teaspoon dried chives (optional)
- Salt and pepper to taste
Instructions:
- In a small bowl, mix together the sour cream and mayonnaise.
- Add the parsley, garlic powder, onion powder, dill, and chives (if using). Stir until combined.
- Season with salt and pepper to taste.
- Refrigerate for at least 30 minutes to allow the flavors to meld together.
Serving:
Serve the crispy fried mushrooms with the cool ranch dip on the side for a mouthwatering combination. These are perfect as an appetizer or a savory snack!