Ingredients
Scale
- 1 pound fresh mushrooms (cremini or button)
- 1 cup all-purpose flour
- 1 cup panko breadcrumbs
- 2 large eggs
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper (adjust to taste)
- 1 teaspoon garlic powder (adjust to taste)
- Vegetable or canola oil for frying
Instructions
- Start by cleaning your fresh mushrooms gently with a damp cloth—no soaking! Remove any tough stems if necessary.
- Pat them dry thoroughly using paper towels.
- In three separate bowls, whisk two eggs in one bowl; place all-purpose flour in another; and fill the third bowl with panko breadcrumbs mixed with salt, pepper, and garlic powder.
- Take each mushroom cap and dip it in flour first, shaking off excess.
- Dunk it into the egg mixture until coated evenly.
- Roll it in the breadcrumb mix until fully covered.
- Repeat until all mushrooms are coated.
- In a large skillet over medium heat, pour in about half an inch of vegetable or canola oil.
- Wait until it's hot but not smoking; test by dropping in a breadcrumb; if it sizzles immediately, you’re ready.
- Carefully add your coated mushrooms into the hot oil in batches—don’t overcrowd them.
- Fry for about 3-4 minutes on each side until golden brown and crisped to perfection.
- Use tongs to flip them gently.
- Once fried, transfer your crispy fried mushrooms onto a plate lined with paper towels to drain excess oil.
- Garnish with fresh herbs if desired and serve immediately.
Notes
Store leftovers in an airtight container.
Reheat in the oven for crispiness.
Serve with garlic aioli dip.
Use panko breadcrumbs for extra crunch.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Method: Fry
Nutrition
- Calories: 250 kcal
- Sugar: 8g
- Sodium: 350mg
- Fat: 12g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 25mg