Here’s a delicious, golden Crispy Fried Mushrooms recipe — crunchy on the outside and juicy inside. Perfect as an appetizer, snack, or side dish! 🍄✨
🍄 Crispy Fried Mushrooms
Ingredients (serves 4):
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8 oz (about 2½ cups) whole mushrooms (button or cremini work best)
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1 cup all-purpose flour
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½ cup cornstarch (for extra crispiness)
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1 tsp salt
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½ tsp black pepper
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½ tsp garlic powder
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½ tsp paprika (optional, for color and flavor)
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1 cup cold sparkling water or club soda (or plain cold water)
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Oil for frying (vegetable, canola, or peanut oil)
Optional for coating:
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1 cup breadcrumbs or panko (for a crunchier exterior)
Dipping sauces:
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Ranch, garlic aioli, spicy mayo, or honey mustard
Instructions:
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Prep the mushrooms:
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Clean mushrooms with a damp paper towel (don’t soak them).
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Trim the stems if needed and pat dry thoroughly.
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Heat the oil:
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Pour oil into a deep pan or pot to about 1½–2 inches deep.
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Heat to 350°F (175°C).
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Make the batter:
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In a bowl, whisk together flour, cornstarch, salt, pepper, garlic powder, and paprika.
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Gradually whisk in the cold sparkling water until smooth (the batter should be thick enough to coat the mushrooms but not heavy).
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Coat the mushrooms:
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Dip each mushroom into the batter, letting excess drip off.
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(Optional: Roll in breadcrumbs or panko for an extra-crunchy coating.)
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Fry the mushrooms:
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Carefully drop coated mushrooms into hot oil in batches (don’t overcrowd).
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Fry 3–4 minutes, turning occasionally, until golden brown and crisp.
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Remove with a slotted spoon and drain on paper towels.
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Serve:
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Sprinkle lightly with salt while hot.
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Serve immediately with your favorite dipping sauce.
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🌟 Tips:
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Keep the batter cold for maximum crispiness.
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If you prefer a thicker crust, double-dip: batter → breadcrumbs → batter again.
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You can also air-fry them (400°F / 200°C for 10–12 minutes) if you lightly coat them with oil spray.
Would you like me to include a spicy version (with Cajun seasoning or chili flakes) or a beer-batter version next?
