Ingredients:
- Fresh mushrooms (button, cremini, shiitake, or your favorite variety)
- 1 cup all-purpose flour
- ½ cup cornstarch or rice flour (for extra crispiness)
- 2 eggs (or plant-based milk for a vegan option)
- 1 cup breadcrumbs or panko
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp paprika
- Salt and pepper to taste
- Vegetable oil (for frying)
- Optional garnish: Grated Parmesan, chopped parsley, or chili flakes
Instructions:
- Prep the Mushrooms:
- Gently wipe mushrooms clean with a damp cloth or paper towel (avoid soaking them).
- Trim tough stems and cut larger mushrooms into bite-sized pieces if needed.
- Set Up Breading Station:
- Bowl 1: Mix flour, cornstarch, garlic powder, onion powder, paprika, salt, and pepper.
- Bowl 2: Whisk eggs (or plant-based milk).
- Bowl 3: Place breadcrumbs (mix in extra seasonings if desired).
- Bread the Mushrooms:
- Coat each mushroom in the flour mixture, shaking off excess.
- Dip into the egg wash, letting excess drip off.
- Roll in breadcrumbs, pressing lightly to adhere.
- Fry to Crispy Perfection:
- Heat oil in a deep skillet over medium heat (oil should sizzle when a breadcrumb is dropped in).
- Fry mushrooms in batches, avoiding overcrowding, for 3–4 minutes until golden brown. Flip for even cooking.
- Remove with a slotted spoon and drain on paper towels.
- Serve & Enjoy:
- Sprinkle with Parmesan, parsley, or chili flakes if desired.
- Serve hot with dipping sauces like ranch, aioli, or marinara.
Tip: For extra crispiness, double-coat by repeating the egg and breadcrumb steps before frying!