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Preparation Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 25 minutes
Ingredients
- 500 g mushrooms (button or cremini work best)
- 1 cup (120 g) all-purpose flour
- 1/2 cup (60 g) cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 large eggs, beaten
- 1 cup (240 ml) buttermilk (or regular milk)
- Vegetable oil, for frying
Directions
- Clean and slice the mushrooms into thick slices.
- In a shallow bowl, whisk together flour, cornstarch, garlic powder, onion powder, paprika, salt, and pepper.
- In another bowl, combine the buttermilk and beaten eggs.
- Dip each mushroom slice into the egg mixture, then coat it in the flour mixture, pressing gently to ensure an even coating.
- Heat vegetable oil in a frying pan or deep fryer to 350°F (175°C).
- Fry the mushrooms in batches for about 3-4 minutes until golden brown and crispy.
- Use a slotted spoon to remove the mushrooms from the oil and place them on a paper towel to drain excess oil.
- Serve immediately with your favorite dipping sauce, such as ranch or aioli.
Serving Suggestions
- Serve with dipping sauces like ranch, garlic butter, or spicy sriracha mayo.
- Pair with a fresh salad for a light meal or enjoy as a side dish to burgers or sandwiches.
Cooking Tips
- For extra crunch, double-dip the mushrooms (coat them in the egg and flour mixture twice).
- Use fresh, whole mushrooms for the best texture.
- Be careful not to overcrowd the pan while frying to ensure an even crisp.
Nutritional Benefits
- Mushrooms are low in calories and packed with antioxidants, supporting immune health.
- This recipe offers a crispy and satisfying snack that can be enjoyed in moderation.
Dietary Information
- Vegetarian
- Can be made gluten-free by using gluten-free flour and cornstarch.
Nutritional Facts (per serving, based on 4 servings)
- Calories: 250 kcal
- Protein: 6 g
- Carbohydrates: 30 g
- Fat: 12 g
- Fiber: 3 g
- Sugar: 3 g
Storage
- Store any leftovers in an airtight container at room temperature for up to 2 days.
- To restore crispiness, reheat in the oven at 350°F (175°C) for 5-7 minutes.
Why You’ll Love This Recipe
These crispy fried mushrooms are a crunchy, savory treat that’s sure to be a hit with everyone. They’re easy to make and perfect for a snack or appetizer. Plus, they pair wonderfully with a variety of dipping sauces, making them customizable for different tastes. Once you try them, you’ll want to make them over and over again!
Conclusion
Crispy fried mushrooms are the perfect blend of crunchy on the outside and tender on the inside. This simple recipe is great for a snack, appetizer, or side dish, and it’s always a crowd-pleaser. Enjoy them with your favorite dip, and they’ll become your go-to snack in no time!
Frequently Asked Questions
- Can I use other types of mushrooms?
Yes, you can use cremini, portobello, or even shiitake mushrooms for this recipe. - Can I make these ahead of time?
For the best results, fry them fresh. However, you can store leftovers in an airtight container and reheat them in the oven for crispiness. - Can I make this recipe gluten-free?
Yes, simply substitute the flour with gluten-free flour and ensure that the cornstarch is gluten-free. - What oil is best for frying?
Vegetable oil, canola oil, or peanut oil work well for frying due to their high smoke point. - How do I keep them crispy after frying?
Place the fried mushrooms on a paper towel to remove excess oil and serve immediately. Reheat in the oven if needed to restore crispiness. - Can I bake these instead of frying?
Yes, bake at 400°F (200°C) for about 20 minutes, flipping halfway through for a healthier alternative. - What dipping sauce goes best with these mushrooms?
Ranch dressing, garlic butter, spicy mayo, or aioli are great dipping options. - How do I make them spicier?
Add cayenne pepper or chili powder to the flour mixture to give the mushrooms an extra kick. - Can I use a deep fryer?
Yes, a deep fryer works great for this recipe! Just ensure the oil is at the right temperature (350°F/175°C). - Can I use a non-dairy milk substitute?
Yes, you can use almond milk or oat milk instead of buttermilk for a dairy-free version.