Crispy Mushrooms Ranch Dip (Print Version)
# Ingredients:
→ Mushroom Coating Needs
01 -
1/4 cup regular milk
02 -
1 teaspoon smoked paprika
03 -
1 teaspoon powdered garlic
04 -
2 big eggs
05 -
1 lb sliced button or cremini mushrooms
06 -
1/2 teaspoon fresh black pepper
07 -
1/2 teaspoon table salt
08 -
1/2 cup cornmeal (optional for extra crunch)
09 -
1 cup regular all-purpose flour
10 -
Vegetable oil for frying
→ Ranch Dip Ingredients
11 -
1 teaspoon onion powder
12 -
1 teaspoon dried parsley
13 -
1/4 teaspoon plain salt
14 -
1/4 teaspoon black pepper
15 -
1 teaspoon dried dill
16 -
1-2 tablespoons milk (adjust thickness as needed)
17 -
1/2 cup sour cream
18 -
1 teaspoon garlic powder
19 -
1/2 cup mayonnaise
# Instructions:
01 -
Combine the mayonnaise, sour cream, dried dill, garlic powder, onion powder, parsley, salt, and pepper in a small bowl. Slowly add milk, one spoon at a time, until it's as thick or thin as you like. Put it in the fridge, covered, until it's time to serve.
02 -
Grab two separate bowls. In one, mix together the flour, cornmeal (if using), garlic powder, paprika, salt, and pepper. In the other, whisk the eggs with the milk.
03 -
Take each mushroom slice and dip it in the egg and milk mix. Then roll it in the flour mix until it’s fully covered. Set them aside on a plate. Let them sit for 5 minutes so the coating stays put.
04 -
Fill a deep skillet or pot with oil, about 5 cm deep, and heat it to 175°C. Fry the mushroom slices in small groups, so the pan isn't too crowded. Let them sizzle for 2-3 minutes or until they’re golden and crispy. Move them to a plate with paper towels to drain extra oil using a slotted spoon.
05 -
Place the warm, fried mushrooms on a serving dish. Grab the ranch dip from the fridge and serve alongside for dunking.
# Notes:
01 -
Including cornmeal in the mixture is optional, but it brings a satisfying crunch to the mushrooms.