Crispy Breaded Mushrooms
Crispy, crunchy breaded mushrooms, served with cool ranch dip. Yum!
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
- Use a clean dish towel to wipe the mushrooms clean, remove stems, and discard.
- In a bowl, mix together flour, cornstarch, baking powder, salt, garlic powder, and black pepper. Add in the water to create the batter.
- Dip each mushroom in the batter, allowing the excess to drip off.
- Coat each mushroom in Panko bread crumbs.
- Heat about 2 inches of oil in a large stock pot to about 350 degrees Fahrenheit. Carefully add the mushrooms to the hot oil using tongs. Allow the mushrooms to cook for about 7-10 minutes, or until they are golden brown and crispy.
- Carefully remove mushrooms from the oil to a paper towel-lined plate. Allow the mushrooms to cool for a few minutes before serving with ranch dressing.