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Crispy Fried Mushrooms with Herbed Ranch Dip

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Golden, crunchy breaded mushrooms served with a creamy herbed ranch dip. These addictive bites are perfect as an appetizer, game-day snack, or a crowd-pleasing party platter.

Ingredients

Scale
  • For the Fried Mushrooms:
  • 16 oz button or cremini mushrooms, cleaned and halved
  • 1/2 cup all-purpose flour
  • 2 large eggs
  • 1 cup seasoned breadcrumbs (or panko)
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • Salt and black pepper to taste
  • Vegetable oil, for frying
  • Fresh parsley, chopped (for garnish)
  • For the Herbed Ranch Dip:
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 1 tablespoon fresh parsley, finely chopped
  • 1 tablespoon fresh dill, chopped
  • 1 garlic clove, minced
  • 1 teaspoon lemon juice
  • Salt and pepper to taste

Instructions

  1. Prepare three bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with garlic powder, paprika, salt, and pepper.
  2. Toss mushrooms in flour, then dip in egg, and coat in the seasoned breadcrumb mixture.
  3. Heat 2–3 inches of oil in a deep skillet or pot over medium heat. Once hot, fry mushrooms in batches for 2–3 minutes or until golden and crisp.
  4. Drain on a paper towel–lined plate and immediately season with salt.
  5. For the dip, whisk together sour cream, mayo, parsley, dill, garlic, lemon juice, salt, and pepper in a bowl. Chill until ready to serve.
  6. Serve crispy mushrooms hot with a side of ranch dip, garnished with chopped parsley.

Notes

  • Pat mushrooms dry before breading to help coating stick.
  • Use a thermometer to keep oil at 350°F for best frying results.
  • Dip can be made in advance and stored for up to 3 days in the fridge.

Nutrition

Keywords: fried mushrooms, herbed ranch dip, crispy appetizer, party snack, vegetarian fried bites

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