CRISPY FRIED MUSHROOMS WITH COOL RANCH DIP

Golden, crunchy mushrooms with a creamy ranch kick—your new favorite appetizer!

Ingredients:

For the Mushrooms:

• 1 lb (450g) button mushrooms, cleaned and stems trimmed

• 1 cup all-purpose flour

• 2 tsp garlic powder

• 1 tsp onion powder

• 1 tsp paprika

• ½ tsp salt

• ¼ tsp black pepper

• 1 cup buttermilk

• 1 large egg

• Vegetable oil for frying

For the Cool Ranch Dip:

• ½ cup sour cream

• ½ cup mayonnaise

• 1 tbsp ranch seasoning mix

• 1 tsp dried dill

• 1 tsp lemon juice

• ¼ tsp garlic powder

• 2 tbsp fresh parsley, chopped

Instructions:

1. Prepare the Batter:

   • In a bowl, whisk together flour, garlic powder, onion powder, paprika, salt, and pepper.

   • In another bowl, mix buttermilk and egg.

2. Bread the Mushrooms:

   • Dip each mushroom in the flour mixture, then the buttermilk mixture, and back in the flour mixture.

   • Place on a wire rack and let rest for 10 minutes to set the coating.

3. Fry the Mushrooms:

   • Heat 2 inches of oil in a deep pan to 350°F (175°C).

   • Fry mushrooms in batches for 3–4 minutes until golden brown.

   • Drain on paper towels and sprinkle with salt while hot.

4. Make the Dip:

   • Combine all dip ingredients in a bowl and refrigerate for at least 30 minutes before serving.

Serving Suggestion:

• Serve mushrooms hot with the cool ranch dip on the side.

Tips:

• For extra crispiness, double-dip the mushrooms in the batter.

• Use a thermometer to maintain consistent oil temperature.

• Substitute buttermilk with milk + 1 tbsp vinegar if needed.

Prep Time: 20 minutes
Cook Time: 15 minutes
Serves: 4–6