Crispy Fried Mushrooms with Cool Ranch Dip

Ingredients:

For the Mushrooms:

1 lb button mushrooms, cleaned and sliced

1 cup all-purpose flour

2 tsp garlic powder

1 tsp paprika

Salt and pepper, to taste

2 large eggs, beaten

1 cup breadcrumbs or panko

Vegetable oil, for frying

For the Ranch Dip:

½ cup mayonnaise

½ cup sour cream

1 tbsp fresh dill, chopped

1 tbsp fresh chives, chopped

1 garlic clove, minced

1 tsp lemon juice

Salt and pepper, to taste

Directions:

Prepare the Ranch Dip:

In a bowl, mix together the mayonnaise, sour cream, dill, chives, garlic, and lemon juice.

Season with salt and pepper to taste.

Refrigerate the dip until serving time.

Prepare the Mushrooms:

In a dish, combine the flour, garlic powder, paprika, salt, and pepper.

Place the beaten eggs in a second dish, and the breadcrumbs or panko in a third dish.

Heat the Oil:

In a skillet, heat the vegetable oil over medium-high heat.

Dredge the Mushrooms:

Dredge each mushroom slice in the flour mixture, dip it in the beaten eggs, and then coat it with breadcrumbs or panko.

Fry the Mushrooms:

Fry the mushrooms in batches until they are golden brown, about 2-3 minutes on each side.

Drain the fried mushrooms on paper towels.

Serve:

Serve the crispy fried mushrooms hot, with the cool ranch dip on the side.

Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes

Calories: Approximately 300 kcal per serving