Crispy Fried Mushrooms (Print)
Golden, crunchy mushrooms with seasoned breading. Perfect party appetizer ready in 30 minutes.
# Ingredient List:
→ Mushrooms
01 - 14 oz (about 400 g) button mushrooms, cleaned and trimmed
→ Breading
02 - 1 cup (120 g) all-purpose flour
03 - 2 large eggs
04 - ¼ cup (60 ml) whole milk
05 - 1 cup (100 g) panko breadcrumbs
06 - 1 tsp garlic powder
07 - 1 tsp onion powder
08 - 1 tsp paprika
09 - ½ tsp kosher salt
10 - ¼ tsp ground black pepper
→ Frying
11 - 2 cups (500 ml) vegetable oil, for deep frying
→ Serving (Optional)
12 - Fresh parsley, finely chopped
13 - Dipping sauce of choice (aioli, ranch, or spicy mayo)
# How-To Steps:
01 - Arrange three shallow bowls: fill one with the all-purpose flour, whisk together the eggs and milk in the second, and combine the panko breadcrumbs with garlic powder, onion powder, paprika, salt, and pepper in the third.
02 - Pat the cleaned 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 coat.
04 - Dip each flour-coated mushroom into the egg and milk mixture, turning to coat evenly on all sides.
05 - Roll each mushroom in the seasoned panko mixture, pressing gently to help the breadcrumbs adhere firmly to the surface.
06 - Pour the vegetable oil into a deep fryer or large heavy-bottomed pot and heat to 350°F (180°C). Test the temperature with a thermometer for accuracy.
07 - Carefully lower the breaded mushrooms into the hot oil in small batches. Fry for 3 to 4 minutes, turning occasionally, until golden brown and crispy on all sides.
08 - Remove the fried mushrooms with a slotted spoon and transfer to a plate lined with paper towels to drain excess oil. Sprinkle with chopped parsley if desired and serve immediately with your preferred dipping sauce.
# Expert Suggestions:
01 -
- The panko crust creates a shatteringly crisp shell that stays crunchy even after cooling.
- These come together in thirty minutes flat, which makes them an easy win for unexpected guests.
02 -
- If the oil temperature drops below 170 degrees Celsius the mushrooms will absorb grease and turn soggy instead of crisp.
- One hand for wet ingredients and one hand for dry coatings saves you from the dreaded club hand of glued breadcrumbs.
03 -
- Let the breaded mushrooms rest for five minutes on a wire rack before frying so the coating adheres firmly to the mushroom.
- For a gluten free version, swap the flour and breadcrumbs for certified gluten free alternatives and the result is nearly identical.