Crispy Fried Mushrooms with Cool Ranch Dip

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:

 Prepare the Ranch Dip:

In a bowl, mix together the mayonnaise, sour cream, dill, chives, garlic, and lemon juice. 

Season with salt and pepper to taste. 

Refrigerate the dip until serving time. 

 Prepare the Mushrooms:

In a dish, combine the flour, garlic powder, paprika, salt, and pepper. 

Place the beaten eggs in a second dish, and the breadcrumbs or panko in a third dish. 

 Heat the Oil:

In a skillet, heat the vegetable oil over medium-high heat. 

 Dredge the Mushrooms:

Dredge each mushroom slice in the flour mixture, dip it in the beaten eggs, and then coat it with breadcrumbs or panko. 

 Fry the Mushrooms:

Fry the mushrooms in batches until they are golden brown, about 2-3 minutes on each side. 

Drain the fried mushrooms on paper towels. 

 Serve:

Serve the crispy fried mushrooms hot, with the cool ranch dip on the side. 

Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes

Calories: Approximately 300 kcal per serving