Crispy Fried Mushrooms (Printable Version)

Golden crunchy mushrooms perfect as appetizer, snack or party bite. Ready in 30 minutes.

# 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)

# How To Make It:

01 - Arrange three shallow bowls: one with flour, one with beaten eggs and milk, and one with breadcrumbs mixed with garlic powder, onion powder, paprika, salt, and pepper.
02 - Pat the cleaned mushrooms thoroughly dry with paper towels to ensure the breading adheres properly.
03 - Dredge each mushroom in the flour, shaking off any excess to create a light, even coating.
04 - Dip the floured mushrooms into the egg and milk mixture, coating evenly on all sides.
05 - Roll each mushroom in the seasoned breadcrumb mixture, pressing gently to help the crumbs adhere firmly.
06 - Heat the vegetable oil in a deep fryer or heavy-bottomed pot to 350°F (180°C).
07 - Fry the breaded mushrooms in batches for 3 to 4 minutes, turning occasionally, until golden brown and crispy.
08 - Remove the fried mushrooms with a slotted spoon and drain on paper towels to remove excess oil.
09 - Sprinkle with freshly chopped parsley if desired and serve hot alongside your favorite dipping sauce.

# Expert Advice:

01 -
  • The panko crust shatters like glass in the most satisfying way and somehow stays crunchy even after cooling.
  • They come together in thirty minutes flat which makes them dangerously easy to whip up on a weeknight whim.
  • Even people who claim they do not like mushrooms will eat these without complaint.
02 -
  • Do not crowd the pot because dropping too many mushrooms at once drops the oil temperature and you end up with greasy soggy mushrooms instead of crispy ones.
  • Let the breaded mushrooms rest for five minutes on a plate before frying so the coating adheres firmly and does not slide off in the oil.
  • Keep an eye on the oil temperature with a thermometer if you have one because consistent heat is the single biggest factor in getting that perfect shatter.
03 -
  • Use one hand for the dry station and one hand for the wet station to avoid building up thick breading clumps on your fingers that slow you down.
  • Freeze the breaded mushrooms on a tray for thirty minutes before frying if you want an extra secure crust that holds up beautifully in the oil.

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