Fried Sliced Mushrooms Ranch (Print-Friendly Version)
Crispy mushroom slices served with creamy homemade ranch for the perfect savory snack or appetizer.
# What You’ll Need to Make This:
→ Mushrooms
01 -
450 g button or cremini mushrooms, sliced
→ Coating
02 -
120 g all-purpose flour
03 -
65 g cornmeal (optional, for extra crunch)
04 -
1 teaspoon garlic powder
05 -
1 teaspoon paprika
06 -
0.5 teaspoon salt
07 -
0.5 teaspoon black pepper
→ Dredge
08 -
2 large eggs
09 -
60 ml milk
→ Frying
10 -
Vegetable oil, for deep frying
→ Ranch Dressing
11 -
120 g mayonnaise
12 -
120 g sour cream
13 -
1 teaspoon garlic powder
14 -
1 teaspoon onion powder
15 -
1 teaspoon dried dill
16 -
1 teaspoon dried parsley
17 -
0.25 teaspoon salt
18 -
0.25 teaspoon black pepper
19 -
15–30 ml milk (to adjust consistency)
# How to Prepare:
01 -
In a small mixing bowl, combine mayonnaise, sour cream, garlic powder, onion powder, dried dill, parsley, salt, and black pepper. Add milk one tablespoon at a time, whisking until a smooth, pourable consistency is achieved. Cover and refrigerate until serving.
02 -
In a shallow bowl, mix together flour, cornmeal (if using), garlic powder, paprika, salt, and black pepper. In a separate bowl, whisk eggs with milk until well combined.
03 -
Dip each sliced mushroom first into the egg mixture, ensuring even coverage. Dredge immediately in the flour mixture, pressing gently so the coating adheres. Set coated mushrooms on a plate and let rest 5 minutes.
04 -
Pour enough vegetable oil into a deep skillet or saucepan to reach 5 cm depth. Heat oil to 175°C. Fry mushrooms in batches without crowding, cooking for 2–3 minutes until golden and crisp. Remove with a slotted spoon and drain on paper towels.
05 -
Arrange fried mushroom slices on a platter. Serve immediately with chilled ranch dressing for dipping.
# Extra Tips:
01 -
Allowing the coated mushrooms to rest before frying results in a crispier, more cohesive crust.