Crispy Fried Mushrooms with Cool Ranch Dip

Ingredients

For the Cool Ranch Dip

• 1/2 cup Mayonnaise
• 1/2 cup Sour cream
• 1/4 cup Buttermilk
• 1 tbsp Fresh dill, finely chopped (or 1 tsp dried dill)
• 1 tbsp Fresh chives, finely chopped
• 1/2 tsp Garlic powder
• 1/2 tsp Onion powder
• 1/2 tsp Dried parsley
• 1/2 tsp Kosher salt
• 1/4 tsp Freshly cracked black pepper
• 1 tsp Fresh lemon juice

For the Crispy Mushrooms

• 1 lb (450g) Fresh Cremini or White Button Mushrooms, wiped clean and stems trimmed
• Vegetable or Peanut Oil for deep frying (about 4 cups)

Wet Batter Dredge

• 1 large Egg
• 1 cup Buttermilk
• 1 tsp Hot sauce (optional, for depth of flavor)

Dry Flour Coating

• 1 1/2 cups All-purpose flour
• 1/2 cup Cornstarch (essential for extreme crispiness)
• 1 tsp Baking powder
• 1 tsp Garlic powder
• 1 tsp Onion powder
• 1 tsp Smoked paprika
• 1/2 tsp Cayenne pepper (optional, adjust to taste)
• 1 1/2 tsp Kosher salt
• 1/2 tsp Black pepper

Instructions

Step 1: Prepare the Cool Ranch Dip

1. In a medium bowl, whisk together mayonnaise, sour cream, and buttermilk until smooth.
2. Fold in the finely chopped dill, chives, garlic powder, onion powder, dried parsley, salt, black pepper, and lemon juice.
3. Taste and adjust seasoning if needed.
4. Cover the bowl with plastic wrap and place it in the refrigerator for at least 20 minutes to allow the flavors to fuse together while you make the mushrooms.

Step 2: Prep the Mushrooms

1. Gently wipe each mushroom with a damp paper towel to remove any dirt. Do not rinse or submerge them in water, as mushrooms act like sponges and absorbing extra moisture prevents them from getting crispy.
2. Cut off the tough stem tips. Leave small mushrooms whole; slice larger ones in half so all pieces fry evenly.

Step 3: Set Up the Breading Station

1. Wet Station: In a wide, shallow bowl, whisk together the egg, buttermilk, and hot sauce.
2. Dry Station: In a second wide bowl, combine the all-purpose flour, cornstarch, baking powder, garlic powder, onion powder, smoked paprika, cayenne, salt, and black pepper. Whisk thoroughly to distribute seasonings evenly.
3. Drizzle Technique: Drizzle 2 tablespoons of the wet buttermilk mixture into the dry flour mix and work it through with your fingers. This creates small flour crumbles that bind to the mushrooms, yielding extra crunchy crags.

Step 4: Double-Dredge the Mushrooms

1. Drop a handful of prepared mushrooms into the dry flour mixture to lightly coat them, shaking off any excess.
2. Dip the floured mushrooms into the wet buttermilk mixture, ensuring they are fully submerged.
3. Transfer them back into the flour mixture, pressing gently so the flour sticks to every crevice.
4. Set the breaded mushrooms on a wire rack for 5 minutes before frying. This rest period helps the coating adhere and prevents it from falling off in the hot oil.

Step 5: Fry to Perfection

1. Pour vegetable oil into a deep, heavy-bottomed pot or Dutch oven until it reaches a depth of about 2 inches. Heat over medium-high heat until the oil reaches 350°F (175°C) on a deep-fry thermometer.
2. Carefully drop a batch of breaded mushrooms into the hot oil (fry in 2 to 3 batches to avoid crowding the pot, which lowers the oil temperature and leads to soggy mushrooms).
3. Fry for 3 to 4 minutes per batch, flipping occasionally with a slotted spoon, until the coating turns a deep golden brown and feels crisp to the touch.
4. Use a spider strainer or slotted spoon to transfer the fried mushrooms to a wire rack set over a baking sheet to drain excess oil. Immediately sprinkle with a light pinch of kosher salt while hot.

Nutrition

Calories: 480 kcal · Protein: 8 g · Fat: 34 g · Carbohydrates: 36 g – Dietary · Saturated Fat: 7 g – Trans · Fiber: 3 g – · Sugar: 5 g · Sodium: 890 mg