Let’s Get Cooking!
Mushrooms: Combine flour, garlic powder, paprika, salt, and pepper in a bowl. In a separate bowl, pour the buttermilk. Dip each mushroom in buttermilk, then dredge in the flour mixture, pressing gently to coat. Repeat.
Heat vegetable oil in a skillet over medium-high heat. Fry mushrooms in batches (don’t overcrowd!), 2-3 minutes per side, until golden brown. Drain on paper towels.
Dip: Combine all dip ingredients in a bowl and mix well. Adjust seasonings to taste.
Serve hot mushrooms with the cool ranch dip! Enjoy!
Variations & More
Spice it up: Add a pinch of cayenne pepper to the flour mixture. Tangy twist: Squeeze fresh lemon juice over the fried mushrooms before serving. Experiment: Try portobello or shiitake mushrooms!
Keto-Friendly Version
For a keto-friendly option, substitute almond flour or coconut flour for all-purpose flour, and use beaten eggs or almond milk instead of buttermilk. Adjust frying time as needed.
Frequently Asked Questions
- Q: Can I make this ahead? A: Prepare in advance and reheat in a 350°F oven for 10 minutes.
- Q: How to store leftovers? A: Store in an airtight container in the refrigerator. Reheat or enjoy cold.
- Q: Can I freeze them? A: Yes! Freeze cooked mushrooms for up to 3 months. Reheat in a 350°F oven for 15-20 minutes.
Enjoy!
These crispy fried mushrooms with cool ranch dip are a guaranteed crowd-pleaser. Get cooking and prepare for deliciousness!
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