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:
Ranch Dip: Mix mayonnaise, sour cream, dill, chives, garlic, and lemon juice in a bowl. Season with salt and pepper. Refrigerate until serving.
Mushrooms: In a dish, combine flour, garlic powder, paprika, salt, and pepper. Place beaten eggs in a second dish, and breadcrumbs or panko in a third.
Heat oil in a skillet over medium-high. Dredge mushrooms in flour, dip in eggs, then coat with breadcrumbs.
Fry in batches until golden (about 2-3 mins each side). Drain on paper towels.
Serve hot with the ranch dip.
Prep Time: 15 mins | Cook Time: 15 mins | Total Time: 30 mins
Calories: 300 kcal per serving | Servings: 4