Crispy Fried Mushrooms With Cool Ranch Dip
Golden, crunchy fried mushrooms coated in a garlicky Parmesan breadcrumb crust served with a simple cool ranch-style dip made from tartar sauce and fresh garlic. An easy, crowd-pleasing appetizer ready in under 30 minutes.
Equipment
- deep fryer or large saucepan
Ingredients
For the Mushrooms:
- 1 cup bread crumbs
- 2 tablespoons grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried parsley
- salt to taste
- 1 large egg
- 12 medium mushrooms
- 2 cups oil for frying or as needed
For the Cool Ranch Dip:
- 3 tablespoons tartar sauce
- 2 cloves garlic crushed
Instructions
For the Mushrooms:
- Combine the breadcrumbs, grated Parmesan, garlic powder, dried parsley, and a pinch of salt in a resealable bag or shallow bowl; shake or stir to mix evenly.
- Whisk the egg in a large bowl. Add the mushrooms and toss until each mushroom is lightly coated with egg.
- Working one at a time, place a mushroom into the breadcrumb mixture, seal the bag (or press into the crumbs) and shake until the mushroom is fully coated. Repeat until all mushrooms are breaded.
- Heat oil in a deep fryer or a heavy saucepan to 375°F (190°C). Carefully add the breaded mushrooms in batches so they aren’t crowded and fry until they turn golden and crisp, about 4–6 minutes per batch.
- Use a slotted spoon to transfer the fried mushrooms to a plate lined with paper towels to drain. Let them rest briefly so they crisp up.
For the Cool Ranch Dip:
- Add the tartar sauce to a small bowl. Mash or finely grate the garlic cloves and stir them into the tartar sauce until smooth and evenly distributed.
- Serve the hot fried mushrooms alongside the cool dip. Enjoy immediately for the best contrast of crisp mushroom and creamy sauce.