Description
These crispy mushroom bites will make you forget all about mozzarella sticks – golden, crunchy outside, juicy inside, and that ranch dip takes them over the top!
Ingredients
Scale
- 1 lb (450g) button or cremini mushrooms, cleaned and stems trimmed
- 2 cups (240g) all-purpose flour
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 large eggs
- ¼ cup (60ml) milk
- 2 cups (180g) panko breadcrumbs
- Vegetable oil for frying (approximately 4 cups)
- 1 cup (230g) sour cream
- ½ cup (115g) mayonnaise
- 2 tablespoons fresh dill, finely chopped
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh chives, finely chopped
- 1 clove garlic, minced
- 1 teaspoon onion powder
- 1 tablespoon buttermilk (optional)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Juice of half a lemon
Instructions
- Make the ranch dip by combining sour cream, mayonnaise, dill, parsley, chives, garlic, onion powder, buttermilk (if using), salt, pepper, and lemon juice in a bowl. Refrigerate for at least 30 minutes.
- Clean mushrooms with a damp paper towel, trim stems, and cut larger ones into halves or quarters. Pat dry thoroughly.
- Set up three dishes: one with flour, garlic powder, onion powder, paprika, salt, and pepper; one with beaten eggs and milk; and one with panko breadcrumbs.
- Dredge mushrooms in flour, dip in egg mixture, then coat with panko breadcrumbs. Place on a wire rack.
- Heat 2 inches of oil in a heavy pot to 350-375°F (175-190°C). Fry mushrooms in small batches for 2-3 minutes until golden brown.
- Remove with a slotted spoon and drain on paper towels. Sprinkle with additional salt if desired.
- Serve hot crispy mushrooms with the chilled ranch dip, garnished with fresh herbs if desired.