Why I Love Making This Dish
You know, there’s something about frying mushrooms that always brings me back to those lazy Sunday afternoons when I first tried it out. Oh boy, the kitchen was a mess, and I ended up with flour all over my shirt (and maybe in my hair too). But once I tasted that golden crispy mushroom dipped in cool ranch, I was hooked. My family always devours these before I even get a chance to sit down. They say it’s like biting into a little piece of crunchy heaven – which I kinda agree with! Plus, it’s super fun to make, especially when you’ve got some good tunes playing in the background.
Why You’ll Love This
I make this when we’re planning a movie night or when we’re just craving something that’s crispy but not too heavy. Honestly, the crispy texture with that creamy, tangy ranch – it’s just a party for your taste buds. My family goes crazy for it because you can just grab ’em and munch. (And it’s a sneaky way to get my kids to eat mushrooms without any complaints!) I once tried a quick version with pre-made batter, but trust me, this homemade version is worth the little extra effort. Just don’t rush the batter – patience, my friend.
Ingredients
- 500g mushrooms (button or cremini work great, but I’ve used shiitake when I’m feeling fancy)
- 1 cup all-purpose flour (sometimes I mix in a bit of cornflour for extra crunch)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder (or fresh garlic if you’re feeling adventurous)
- 1 cup buttermilk (if you’re out, just mix a tablespoon of vinegar into regular milk)
- Oil for frying (vegetable or canola oil works fine)
- Cool ranch dip (store-bought or homemade – whatever floats your boat)
Directions
- Start by cleaning the mushrooms and patting them dry. This is crucial folks, wet mushrooms are a no-go!
- In a bowl, mix the flour, salt, pepper, and garlic powder. Sometimes I throw in a dash of paprika for a bit of kick.
- Pour the buttermilk into another bowl. Dip each mushroom into the buttermilk and let it soak up the goodness.
- Coat the mushrooms in the flour mixture. This is where I usually sneak a taste of the flour mix to check the seasoning (just a pinch!).
- Heat the oil in a pan over medium-high heat. You want it hot enough to sizzle but not too hot that it burns (trust me, I learned this the hard way).
- Fry the mushrooms in batches until golden brown, about 3-4 minutes per side. Don’t overcrowd the pan unless you’re cool with soggy mushrooms!
- Remove with a slotted spoon and drain on paper towels. Then try not to eat them all before serving (good luck with that!).
- Serve with the cool ranch dip and enjoy!
Notes
I’ve found that using smaller mushrooms means more surface area for crispy goodness. Oh, and if your oil starts smoking – it’s time to lower that heat!
Variations
I once tried using almond flour for a gluten-free version; it was okay, but not quite as crispy. If you’re feeling adventurous, add some cayenne to the mix for a spicy kick.
Equipment
Ah, the trusty frying pan. If you don’t have one, a deep pot works too—just be careful with that hot oil.
Storage Information
These rarely last more than a day in my house, but if you do have leftovers, store them in an airtight container in the fridge. Reheat in the oven to keep them crispy!
Serving Suggestions
We usually enjoy these with a side of sweet potato fries or even just on their own as a snack. And if you’re like me and love a bit of heat, a few drops of hot sauce doesn’t hurt!
Pro Tips
Once, I tried rushing the frying process and the mushrooms ended up more soggy than crispy – lesson learned! Also, if you’re ever out of buttermilk, just mix a bit of lemon juice into regular milk, and voila!
FAQs
Can I bake these instead? Sure, you can bake them at around 400°F for 20 minutes, flipping halfway. They won’t be as crispy, though!
What type of oil is best? Vegetable or canola oil are my go-tos. Olive oil can work, but it has a lower smoke point.
Can I use other dips? Absolutely! Garlic aioli or honey mustard are delicious alternatives.