Copycat Restaurant-Style Deep-Fried Mushrooms

The mushrooms keep a good bit of their texture, so they're not mushy.

Course Appetizer

Cuisine American

Keyword copycat, deep-fried, mushroom

Prep Time 10

Cook Time 10

Servings

Calories 186kcal

2 cups all-purpose flour
1 ½ teaspoons kosher salt
1 teaspoon ground black pepper
½ teaspoon baking powder
1 cup buttermilk
8 ounces mushrooms fresh, washed, dried, stems removed. Button mushrooms or mini-portabellas work great. Try to use mushrooms that are all about the same size for even cooking
vegetable oil for frying
dipping sauce Ranch dressing, ketchup, whatever you prefer!

Heat a few inches of oil to 375 F in a Dutch oven or deep fryer.
Combine the all-purpose flour, salt, pepper and baking powder in a medium bowl.
Place buttermilk into another medium bowl.
Working in batches, roll the mushrooms in the flour mixture. Coat well, then shake off excess.
Transfer mushrooms to the buttermilk and roll to coat well. Shake off the excess.
Return mushrooms to the flour mixture and coat again. Shake off excess then transfer to the fryer.
Deep fry the mushrooms 1-4 minutes or until they are golden brown. Flip the mushrooms halfway through cooking to get all sides good and done.
Transfer to a wire rack-lined pan to drain while you fry the remaining mushrooms.
Serve with your favorite dipping sauce.