Crispy Fried Mushrooms (Printable)
Golden, crunchy battered mushrooms perfect for snacking or serving as appetizers at any gathering.
# What You'll Need:
→ Mushrooms
01 - 14 oz button mushrooms, cleaned and trimmed
→ Breading
02 - 1 cup all-purpose flour
03 - 2 large eggs
04 - 1/4 cup milk
05 - 1 cup panko breadcrumbs
06 - 1 teaspoon garlic powder
07 - 1 teaspoon onion powder
08 - 1 teaspoon paprika
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon ground black pepper
→ Frying
11 - 2 cups vegetable oil, for deep frying
→ Serving (Optional)
12 - Fresh parsley, chopped
13 - Dipping sauce of choice (aioli, ranch, or spicy mayo)
# Directions:
01 - Arrange three shallow bowls: one with the all-purpose flour, one with the eggs beaten together with the milk, and one combining the panko breadcrumbs, garlic powder, onion powder, paprika, salt, and black pepper.
02 - Pat the cleaned and trimmed mushrooms thoroughly dry using paper towels to ensure the breading adheres properly.
03 - Working in batches, dredge each mushroom in the flour, shaking off any excess to create a light, even coating.
04 - Dip each flour-coated mushroom into the egg and milk mixture, ensuring an even, thorough coating on all sides.
05 - Roll each mushroom in the seasoned panko breadcrumb mixture, pressing gently so the crumbs adhere firmly to the surface.
06 - Pour the vegetable oil into a deep fryer or a large, heavy-bottomed pot and heat to 350°F over medium-high heat.
07 - Carefully lower the breaded mushrooms into the hot oil in small batches and fry for 3 to 4 minutes, turning occasionally, until golden brown and crispy on all sides.
08 - Remove the fried mushrooms using a slotted spoon and transfer them to a plate lined with paper towels to drain excess oil.
09 - Sprinkle freshly chopped parsley over the mushrooms if desired and serve immediately while hot with your preferred dipping sauce.
# Cooking Tips:
01 -
- The contrast between the shatteringly crisp coating and the juicy mushroom inside is genuinely addictive and worth every splatter on your stove.
- They come together in thirty minutes flat, which means you can satisfy a fried food craving almost as fast as you can order takeout.
02 -
- If the oil temperature drops below 170 degrees Celsius the mushrooms will absorb oil like sponges and you will end up with something greasy and sad instead of light and crunchy.
- Pressing the panko firmly onto each mushroom rather than just rolling it loosely is the single step that determines whether your coating stays on or falls off in the pot.
03 -
- Toss a pinch of cayenne or a tablespoon of grated Parmesan into the breadcrumb mixture and you will wonder how you ever made them without it.
- Freeze the breaded mushrooms on a tray for twenty minutes before frying because a cold coating hitting hot oil creates an even crisper shell.