Crispy breaded mushrooms, served with cool ranch dip. Yum!
There aren’t many fried recipes on CenterCutCook because frying can be messy and it isn’t the healthiest option. I avoid heating a big pot of oil at home — it leaves lingering smells — and we usually try to eat on the healthier side. Still, sometimes a crispy treat is worth it.
When I decided to fry the toasted ravioli I posted yesterday, my husband suggested we fry mushrooms at the same time. To my surprise, we already had everything needed. I’d bought a large pack of button mushrooms for a New Year’s appetizer and they were perfect for breading and frying.
These mushrooms are simple: a light batter, a coat of Panko breadcrumbs, then a quick fry. Use Panko rather than regular breadcrumbs — Panko crisps up better and stays crisp longer because it absorbs less oil. You can find it in most grocery stores where breadcrumbs are sold. Once coated, the mushrooms fry in hot oil (about 350°F) for roughly 7–10 minutes, until golden and crunchy.
One safety tip from my own experience: don’t use a shallow fry pan for deep frying. I started with a pan that was fine for an inch of oil for the ravioli, but the mushrooms required about two inches of oil. The oil level ended up too high and when I moved the pan some hot oil spilled, creating smoke and setting off alarms. It was chaotic and scary, so I recommend a large, deep stock pot for frying to avoid spills. Deep pots reduce the risk of dangerous splatters and are easier to manage.
Despite the mishap, the mushrooms came out great. The Panko gave them a satisfying crunch that held up even as leftovers the next day. We served them with ranch — bottled is fine, or try a homemade classic ranch dip if you prefer. Enjoy!
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Crispy Breaded Mushrooms
Ingredients
- 10-12 ounces button mushrooms
- 2 cups panko bread crumbs I do not recommend substituting regular bread crumbs.
- 1 1/2 cups water
- 1 cup flour
- 1/2 cup cornstarch
- 3/4 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp garlic powder
- 1/4 tsp black pepper
- vegetable oil or canola oil enough so that you have about 2 inches of oil in your pot for frying.
Instructions
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Wipe mushrooms clean with a towel, remove and discard stems.
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In a bowl, whisk together flour, cornstarch, baking powder, salt, garlic powder, and black pepper. Add water and stir until a smooth batter forms.
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Dip each mushroom in the batter, letting excess drip off.
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Coat each mushroom in Panko breadcrumbs.
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Heat about 2 inches of oil in a large stock pot to 350°F. Carefully lower mushrooms into the oil with tongs and fry about 7–10 minutes, until golden and crispy.
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Transfer mushrooms to a paper towel-lined plate to drain. Let cool a few minutes and serve with ranch dressing.
