Crispy Fried Mushrooms Ranch Dip (Print)
Button mushrooms in a crispy coating, fried to golden perfection and paired with a creamy, herb-infused ranch dip.
# Ingredients:
→ For the Mushrooms
01 -
450 g button mushrooms, cleaned and sliced
02 -
120 g all purpose flour
03 -
2 teaspoons garlic powder
04 -
1 teaspoon paprika
05 -
Salt and freshly ground black pepper, to taste
06 -
2 large eggs, beaten
07 -
100 g breadcrumbs or panko
08 -
Vegetable oil for frying
→ For the Ranch Dip
09 -
120 g mayonnaise
10 -
120 g sour cream
11 -
1 tablespoon fresh dill, finely chopped
12 -
1 tablespoon fresh chives, finely chopped
13 -
1 garlic clove, minced
14 -
1 teaspoon lemon juice
15 -
Salt and freshly ground black pepper, to taste
# Directions:
01 -
Combine mayonnaise, sour cream, dill, chives, minced garlic and lemon juice in a bowl. Season to taste with salt and pepper. Mix well and refrigerate until ready to serve.
02 -
Arrange three shallow dishes: one with flour, garlic powder, paprika, salt and pepper; the second with beaten eggs; the third with breadcrumbs or panko.
03 -
Dredge mushrooms in flour mixture, dip into beaten eggs, then thoroughly coat with breadcrumbs or panko.
04 -
Heat a generous layer of vegetable oil in a deep skillet over medium-high heat. Fry mushrooms in batches for 2–3 minutes per side until golden and crisp. Drain on paper towels.
05 -
Arrange fried mushrooms on a serving plate and present immediately alongside chilled ranch dip.
# Notes:
01 -
For the crispiest results, make sure the oil is properly heated before adding the mushrooms.