Description
These Crispy Fried Mushrooms with Ranch are a perfect balance of golden crunch and earthy goodness, ideal for holiday gatherings or cozy appetizers.
Ingredients
Scale
- Button mushrooms or cremini (fresh, firm, no blemishes)
- 1 cup (120g) all-purpose flour (or gluten-free flour substitute)
- 2 tablespoons (16g) cornstarch
- 2 large eggs (or aquafaba for vegan option)
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- Vegetable oil or canola oil (for frying)
- Ranch dressing (store-bought or homemade)
Instructions
- Rinse the mushrooms gently and pat them dry with a paper towel. Slice larger mushrooms in half if needed, but keep smaller ones whole.
- In one bowl, whisk together 2 large eggs (or aquafaba for a vegan option). In another bowl, combine 1 cup (120g) all-purpose flour, 2 tablespoons (16g) cornstarch, 1 teaspoon paprika, 1 teaspoon garlic powder, and 1/2 teaspoon black pepper.
- In a deep fryer or heavy pot, heat vegetable oil to 350°F (175°C). Use a thermometer to monitor the temperature.
- Dip each mushroom in the egg mixture, then toss it in the dry flour mix until evenly coated. Shake off any excess flour.
- Carefully place the coated mushrooms in the hot oil. Fry them in batches to avoid overcrowding. Cook for 3-4 minutes until golden brown and crispy.
- Use a slotted spoon to transfer the mushrooms to a wire rack lined with paper towels. Let them cool slightly.
- Arrange the mushrooms on a platter with a bowl of ranch dressing for dipping.
Notes
Maintain a consistent oil temperature of 350°F (175°C) for even frying. Serve immediately for the best texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Cuisine: American
Nutrition
- Serving Size: 8 mushrooms per serving
- Calories: 250
- Fat: 15
- Carbohydrates: 20
- Fiber: 2
- Protein: 5
Keywords: fried mushrooms, crispy mushrooms, holiday appetizer, Christmas recipe, ranch dipping sauce