Ingredients:
For the Fried Mushrooms:
1 lb button or cremini mushrooms, cleaned
1 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
2 large eggs
1 cup breadcrumbs (Panko for extra crunch)
Vegetable oil, for frying
For the Cool Ranch Dip:
1 cup sour cream
1/2 cup mayonnaise
1 packet ranch seasoning mix
1 teaspoon dried dill
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon fresh lemon juice
Salt and pepper, to taste
Instructions:
Prepare the Mushrooms:
In a shallow bowl, mix the flour, garlic powder, smoked paprika, onion powder, salt, and pepper.
In a separate bowl, beat the eggs. In another bowl, place the breadcrumbs.
Coat the Mushrooms:
Dredge each mushroom in the flour mixture, then dip it into the beaten eggs, and finally coat it in the breadcrumbs. Ensure each mushroom is fully coated.
Fry the Mushrooms:
In a deep skillet, heat about 2 inches of vegetable oil over medium heat. Fry the mushrooms in batches for 2-3 minutes until golden brown and crispy. Remove and drain on a paper towel-lined plate.
Prepare the Cool Ranch Dip:
In a small bowl, mix together sour cream, mayonnaise, ranch seasoning, dried dill, garlic powder, onion powder, and lemon juice. Season with salt and pepper to taste. Refrigerate until ready to serve.
Serve:
Serve the fried mushrooms hot with the cool ranch dip on the side for dipping.
