Ingredients
Scale
- 1 pound cremini mushrooms, sliced
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup buttermilk
- 2 cups vegetable oil, for frying
Instructions
- Step 1: In a shallow dish, combine the flour, garlic powder, paprika, salt, and pepper.
- Step 2: In a separate shallow dish, pour in the buttermilk.
- Step 3: Dip each mushroom slice into the buttermilk, then dredge in the flour mixture, ensuring it is fully coated.
- Step 4: Heat the vegetable oil in a large skillet over medium-high heat until it reaches 350°F (175°C).
- Step 5: Carefully add the breaded mushrooms to the hot oil in a single layer. Fry for 2-3 minutes per side, or until golden brown and crispy.
- Step 6: Remove the fried mushrooms with a slotted spoon and place them on a paper towel-lined plate to drain excess oil. Serve immediately with your favorite ranch dip.
Notes
- Store leftover fried mushrooms in an airtight container in the refrigerator, but be aware they will lose some crispness.
- Reheat fried mushrooms in a 350°F (175°C) oven or air fryer for a few minutes to help restore their crisp texture.
- Serve these crispy mushrooms immediately with a selection of ranch variations, like spicy or herbed, to complement their earthy flavor.
- For extra crispy mushrooms, let the buttermilk-soaked mushrooms sit in the flour mixture for 10 minutes before frying, allowing the coating to adhere better.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American