Description
These Crispy Fried Mushrooms are battered and golden-fried to perfection, then served with a homemade ranch dip that’s creamy, tangy, and fresh. The result is a snack or appetizer that’s equal parts crunchy, juicy, and totally satisfying — no deep fryer required.
Ingredients
For the Fried Mushrooms:
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12 oz mushrooms (white button or cremini), cleaned and trimmed
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½ cup all-purpose flour
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½ cup cornstarch
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1 teaspoon baking powder
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½ teaspoon garlic powder
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½ teaspoon onion powder
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½ teaspoon smoked paprika
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Salt and pepper to taste
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¾ cup cold club soda or sparkling water (adjust as needed)
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Vegetable oil for frying
For the Cool Ranch Dip:
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½ cup mayonnaise
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½ cup sour cream or plain Greek yogurt
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1 tablespoon lemon juice or white vinegar
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½ teaspoon garlic powder
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½ teaspoon onion powder
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1 teaspoon dried dill
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1 teaspoon dried parsley
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Salt and pepper to taste
Instructions
In a small bowl, whisk together mayonnaise, sour cream, lemon juice, and all seasonings. Taste and adjust salt and pepper. Cover and refrigerate while you make the mushrooms — this lets the flavors meld and intensify.
Clean mushrooms with a damp towel and trim the stems if needed. Cut any larger mushrooms in half so all pieces are similar in size.
In a mixing bowl, whisk together flour, cornstarch, baking powder, garlic powder, onion powder, smoked paprika, salt, and pepper. Slowly add the cold club soda, whisking until you have a smooth, slightly thick batter.
In a deep skillet or saucepan, heat about 1½ inches of oil to 350°F (175°C). Use a thermometer for accuracy if you have one.
Working in batches, dip each mushroom into the batter, let the excess drip off, and gently place into the hot oil. Fry for 3–4 minutes, turning occasionally, until golden brown and crisp. Don’t overcrowd the pan.
Remove mushrooms with a slotted spoon and place on a paper towel–lined plate. Season immediately with a little extra salt. Serve hot with cool ranch dip.
Notes
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Club soda makes the batter light and airy — but cold still water works if needed.
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Make sure your oil is hot enough — too cool and the mushrooms will soak up oil and get soggy.
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The ranch dip can be made up to 3 days ahead and stored in the fridge.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Snack
- Method: Pan-Fried
- Cuisine: American
Nutrition
- Serving Size: 6–8 mushroom bites with dip
- Calories: 260
- Sugar: 1g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 15mg