Description
Crispy fried sliced mushrooms soaked in buttermilk and coated with a seasoned flour and cornmeal mixture, then fried to golden perfection. Served hot with a cool and tangy ranch dressing, this easy American appetizer is perfect for snacking or as a flavorful side dish.
Ingredients
Scale
Mushrooms and Soaking Liquid
- 8 oz white or cremini mushrooms, cleaned and sliced
- 1 cup buttermilk
Breading Mixture
- 1 cup all-purpose flour
- ½ cup cornmeal
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
For Frying and Serving
- Vegetable oil for frying (about 1 to 2 inches in pan)
- Ranch dressing, for dipping
Instructions
- Soak the Mushrooms: Place the sliced mushrooms in a bowl and pour the buttermilk over them, ensuring all slices are submerged. Let them soak for 15 to 30 minutes to tenderize and add moisture.
- Prepare the Breading: In a separate shallow bowl, combine the all-purpose flour, cornmeal, garlic powder, onion powder, smoked paprika, salt, and black pepper. Mix thoroughly to evenly distribute the spices.
- Heat the Oil: Pour vegetable oil into a large skillet or deep pan to a depth of 1 to 2 inches. Heat over medium-high heat until the oil temperature reaches 350°F (175°C), ensuring it’s hot enough for frying but not smoking.
- Coat the Mushrooms: Remove the mushrooms from the buttermilk, allowing the excess liquid to drip off. Dredge each slice in the flour mixture, gently pressing the coating onto the mushrooms for an even, crispy breading.
- Fry the Mushrooms: Carefully place the coated mushrooms into the hot oil in batches to avoid crowding. Fry for 2 to 3 minutes per side or until the mushrooms turn golden brown and have a crispy exterior.
- Drain and Serve: Remove the fried mushrooms with a slotted spoon and transfer to a paper towel-lined plate or wire rack to drain excess oil. Serve hot alongside ranch dressing for dipping to enjoy a flavorful appetizer.
Notes
- For an extra crispy coating, double-dip the mushrooms by repeating the buttermilk soak and flour dredge before frying.
- Use a slotted spoon to safely remove mushrooms from hot oil and minimize oil splashes.
- This recipe works wonderfully as an appetizer or a tasty side dish.
