Description
Crispy fried sliced mushrooms coated in a flavorful seasoned cornmeal and flour mixture, served warm with creamy ranch dressing for dipping. This easy appetizer offers a perfect balance of crunch and savory taste, ideal for a quick snack or party platter.
Ingredients
Scale
Main Ingredients
- 8 oz fresh mushrooms, sliced ¼-inch thick
- ½ cup buttermilk
- 1 cup all-purpose flour
- ½ cup cornmeal
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Vegetable oil for frying
For Serving
- Ranch dressing
- Chopped parsley (optional for garnish)
Instructions
- Soak Mushrooms: Place the sliced mushrooms in a bowl and pour the buttermilk over them. Let them soak for 15–20 minutes to absorb the flavors and soften slightly.
- Prepare Breading: In a separate shallow bowl, combine the all-purpose flour, cornmeal, garlic powder, onion powder, paprika, salt, and black pepper, mixing thoroughly to create a seasoned coating.
- Heat Oil: Heat about 1 inch of vegetable oil in a deep skillet or pan over medium-high heat until it reaches 350°F (175°C), ensuring it’s hot enough for frying to create a crispy crust.
- Dredge Mushrooms: Working in batches, remove the mushrooms from the buttermilk, allowing excess to drip off. Then dredge each slice in the flour and cornmeal mixture, coating thoroughly for optimal crispiness.
- Fry Mushrooms: Fry the coated mushrooms in the hot oil for 2–3 minutes per side, or until they turn golden brown and crispy. Use a slotted spoon to transfer the fried mushrooms to a plate lined with paper towels to drain excess oil.
- Serve: Serve the fried mushrooms warm with ranch dressing for dipping. Garnish with chopped parsley if desired for an added fresh touch.
Notes
- For extra flavor, add a dash of cayenne pepper to the breading mixture for a slight kick.
- Best served immediately to enjoy maximum crispiness and freshness.
