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Crispy Parmesan Ranch Fried Mushrooms

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These golden-fried mushrooms are coated in a crunchy ranch-parmesan breading and served with a cool, herby dip. They make an irresistible homemade snack or appetizer that’s quick, easy, and always a crowd-pleaser.

Ingredients

Scale
  • 12 oz button mushrooms or cremini mushrooms (washed, stemmed, and patted dry)
  • 1 cup all-purpose flour
  • 2 large eggs (beaten)
  • 1 cup panko breadcrumbs
  • 1/2 cup grated parmesan cheese
  • 2 tbsp ranch seasoning mix
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp black pepper
  • 1/4 tsp salt
  • Vegetable oil (enough for 2-inch depth in pan)
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 2 tbsp fresh parsley (finely chopped)
  • 1 tbsp fresh dill (finely chopped or 1 tsp dried dill)
  • 1 tbsp chives (finely chopped)
  • 1 tsp lemon juice
  • Pinch of salt and pepper

Instructions

  1. Wash and dry the mushrooms thoroughly. Trim stems if needed and pat dry with paper towels.
  2. Set up three breading stations: one bowl with flour, one with beaten eggs, and one with panko, parmesan, ranch seasoning, garlic powder, onion powder, black pepper, and salt. Mix breading ingredients well.
  3. Pour vegetable oil into a heavy skillet or fryer to about 2 inches deep. Heat to 350°F (175°C).
  4. Dredge each mushroom in flour, shaking off excess. Dip in beaten eggs, then coat in the parmesan ranch panko mixture. Press gently so coating sticks.
  5. Fry mushrooms in batches for 2-3 minutes per side, until golden brown and crisp. Flip halfway with tongs. Total frying time is about 5-6 minutes per batch.
  6. Transfer fried mushrooms to a wire rack or paper towel-lined plate. Sprinkle lightly with extra parmesan while hot.
  7. Combine sour cream, mayonnaise, parsley, dill, chives, lemon juice, salt, and pepper in a small bowl. Mix until smooth, taste, and adjust herbs or lemon if needed.
  8. Arrange mushrooms on a platter with a bowl of herb dip. Serve hot for maximum crunch.

Notes

Pat mushrooms dry for best crispiness. Double-dip in egg and panko for extra crunch. Fry in small batches and season immediately after frying. For gluten-free, use GF flour and panko. Herb dip can be made with Greek yogurt for a lighter option. Mushrooms can be baked at 425°F for 15-20 minutes for a lighter version.

Nutrition

Keywords: fried mushrooms, parmesan ranch mushrooms, crispy mushrooms, snack, appetizer, herb dip, easy recipe, party food, vegetarian, comfort food

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