Fried Mushroom Ranch Dip (Print Version)

# Ingredients:

→ For the Mushrooms

01 - 1 cup breadcrumbs
02 - 2 eggs, beaten
03 - 1/2 teaspoon paprika
04 - 1 teaspoon onion powder
05 - 1 teaspoon garlic powder
06 - Salt and pepper to taste
07 - Vegetable oil for frying
08 - 1 pound fresh mushrooms, sliced
09 - 1 cup all-purpose flour

→ For the Ranch Dip

10 - 1 teaspoon garlic powder
11 - Salt and pepper to taste
12 - 1 tablespoon chopped fresh parsley
13 - 1 cup mayonnaise
14 - 1 teaspoon dried dill
15 - 1/2 cup sour cream

→ Optional Garnish

16 - Grated Parmesan cheese for the breadcrumb mixture
17 - Fresh parsley, chopped

# Instructions:

01 - Grab three shallow bowls. In one, stir together flour, garlic powder, onion powder, paprika, salt, and pepper. Beat eggs in the second bowl. Add breadcrumbs with optional seasoning or Parmesan to the third bowl.
02 - Work in small batches. Dunk a slice of mushroom in the seasoned flour, shaking off the extra. Coat it in the beaten eggs, letting any drip away. Finally, press it into the breadcrumbs to cover all sides.
03 - Pour about half an inch of vegetable oil into a large frying pan or skillet. Heat it on medium-high heat until it hits 350°F (175°C). If you're unsure, toss in a breadcrumb to see if it sizzles.
04 - Put the coated mushrooms gently into the hot oil, making sure not to overcrowd. Fry them for 2 to 3 minutes per side until they're a golden, crispy finish. Repeat with the rest, if needed.
05 - Take the mushrooms out using a slotted spoon and set them on a paper towel-covered plate. Sprinkle a bit of salt on top right away if you'd like.
06 - While the mushrooms are cooking, mix together mayonnaise, sour cream, parsley, dill, garlic powder, salt, and pepper in a small bowl. Stir until it's smooth and creamy.
07 - Pile the mushrooms onto a plate and serve them hot. Don't forget the ranch dip on the side! Add some fresh parsley on top for a nice touch, if you'd like.

# Notes:

01 - Pick mushrooms that are firm and close in size for even frying.
02 - The dip can be prepped ahead and chilled for up to 3 days before using.
03 - A sprinkle of Parmesan in the breadcrumbs makes them even tastier.

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