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