Here’s a golden, crunchy Crispy Fried Mushrooms recipe—juicy inside, perfectly crisp outside, and great as an appetizer, snack, or burger topper 🍄
Crispy Fried Mushrooms
Ingredients (4 servings)
- 12 oz button or cremini mushrooms, cleaned and halved if large
- 1 cup buttermilk (or milk + 1 tsp vinegar)
- 1 cup all-purpose flour
- ½ cup cornstarch (extra crispiness)
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp paprika
- ½ tsp salt
- ½ tsp black pepper
- Oil for frying (vegetable or peanut)
Instructions
- Soak mushrooms
Place mushrooms in buttermilk. Soak 15–20 minutes. - Prepare coating
In a bowl, whisk flour, cornstarch, garlic powder, onion powder, paprika, salt, and pepper. - Coat
Remove mushrooms from buttermilk, let excess drip off, then dredge in flour mixture.
(For extra crunch: dip back into buttermilk, then flour again.) - Fry
Heat oil to 350°F (175°C).
Fry mushrooms in batches 2–3 minutes, turning once, until golden brown. - Drain & serve
Drain on paper towels. Serve hot.
Dipping Sauce Ideas
- Ranch or garlic aioli
- Spicy sriracha mayo
- Honey mustard
- Marinara
Tips for Perfect Crisp
- Don’t overcrowd the pan
- Keep oil temp steady
- Serve immediately for best crunch
Variations
- Beer-battered: Replace buttermilk with beer
- Spicy: Add cayenne or chili powder
- Air fryer: Spray well and air fry at 400°F for 12–15 min (less traditional, still tasty)
If you want, I can also share a tempura-style version, a keto/low-carb fried mushroom, or a state-fair-style battered mushroom.
