Description
These Crispy Fried Mushrooms with Cool Ranch Dip are a delightful appetizer perfect for parties or a tasty snack. The mushrooms are marinated in buttermilk, coated in a flavorful seasoned flour mixture, then deep-fried to golden perfection. Served with a creamy, herb-packed ranch dip, this recipe offers a satisfying crunch and rich taste sure to please mushroom lovers and snack enthusiasts alike.
Ingredients
Scale
For the Mushrooms:
- 1 pound button or cremini mushrooms (cleaned and stems trimmed)
- 1 cup buttermilk
- 1 cup all-purpose flour
- ½ cup cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- Vegetable oil (for frying, about 2 inches in depth)
For the Ranch Dip:
- ½ cup sour cream
- ¼ cup mayonnaise
- 1 teaspoon dried dill
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon dried parsley
- 1 teaspoon lemon juice
- Salt and pepper to taste
Instructions
- Soak the Mushrooms: Place the cleaned mushrooms in a bowl and pour the buttermilk over them. Toss well to coat and let them soak for at least 15 minutes to tenderize and add moisture.
- Prepare the Ranch Dip: While mushrooms soak, combine sour cream, mayonnaise, dried dill, garlic powder, onion powder, dried parsley, lemon juice, salt, and pepper in a small bowl. Stir until smooth, cover, and refrigerate until ready to serve.
- Mix the Coating: In a shallow dish, whisk together the all-purpose flour, cornstarch, garlic powder, onion powder, smoked paprika, salt, and black pepper until evenly blended to create the seasoned flour mixture.
- Heat the Oil: Pour vegetable oil to a depth of about 2 inches in a deep skillet or pot. Heat it over medium heat until it reaches 350°F (175°C), suitable for deep frying.
- Coat the Mushrooms: Working in batches, remove mushrooms from the buttermilk, allowing excess to drip off. Dredge each mushroom thoroughly in the seasoned flour mixture until fully coated.
- Fry the Mushrooms: Carefully place the coated mushrooms into the hot oil. Fry for 3–4 minutes, turning occasionally to ensure an even golden brown and crispy exterior.
- Drain and Serve: Using a slotted spoon, remove fried mushrooms from the oil and place them on paper towels to drain excess oil. Serve immediately while hot, alongside the chilled ranch dip.
Notes
- For extra crunch, double-dip the mushrooms by coating them in flour, then buttermilk, then flour again before frying.
- You can substitute sour cream in the ranch dip with Greek yogurt for a lighter variation.
- Avoid overcrowding the fryer as this lowers the oil temperature and prevents the coating from becoming crisp.
- Best served hot and crispy right after frying for optimal texture and flavor.
