Description
This recipe for Crispy Breaded Mushrooms offers golden, crunchy mushroom bites perfect as an appetizer or snack. Coated in seasoned flour, eggs, and panko breadcrumbs, then deep-fried to perfection, these mushrooms are irresistibly crispy on the outside while tender inside.
Ingredients
Scale
Vegetables
- 1 pound large button mushrooms, cleaned and stems removed
Coating
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups breadcrumbs (preferably panko for extra crunch)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Cooking
- Vegetable oil, for frying
Instructions
- Heat the oil: Preheat vegetable oil in a deep skillet or fryer to 350°F (175°C) to ensure it’s hot enough for deep frying.
- Prepare the flour mixture: In a shallow bowl, mix together flour, salt, black pepper, garlic powder, onion powder, and paprika for a flavorful coating.
- Beat eggs: In a separate shallow bowl, beat the eggs until smooth.
- Set up breadcrumbs: Place the breadcrumbs in a third shallow bowl for the final coating step.
- Coat the mushrooms: Dip each mushroom cap first in the flour mixture, shaking off excess, then into the beaten eggs, and finally press into the breadcrumbs to coat evenly.
- Fry in batches: Carefully lower the breaded mushrooms into the hot oil without overcrowding to maintain temperature and crispiness.
- Cook until golden: Fry the mushrooms for 3 to 4 minutes until they are golden brown and crispy on the outside.
- Drain and serve: Remove mushrooms with a slotted spoon, drain on paper towels to remove excess oil, and serve warm with your choice of dipping sauce.
Notes
- Use panko breadcrumbs for an extra crispy texture.
- Make sure the oil is hot before frying to prevent greasy mushrooms.
- Do not overcrowd the pan; fry in batches to maintain crispiness.
- Serve immediately for the best texture and flavor.
- These mushrooms can be served with ranch, garlic aioli, or your favorite dipping sauce.
