Crispy Fried Mushroom Bites (Print Version)

# Ingredients:

→ For the Mushrooms

01 - 1 pound fresh mushrooms, sliced
02 - 1 cup all-purpose flour
03 - 2 eggs, beaten
04 - 1 cup breadcrumbs
05 - 1 teaspoon garlic powder
06 - 1 teaspoon onion powder
07 - ½ teaspoon paprika
08 - Salt and pepper to taste
09 - Vegetable oil for frying

→ For the Ranch Dip

10 - 1 cup mayonnaise
11 - ½ cup sour cream
12 - 1 tablespoon chopped fresh parsley
13 - 1 teaspoon dried dill
14 - 1 teaspoon garlic powder
15 - Salt and pepper to taste

→ Optional Garnish

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

# Instructions:

01 - Set up three shallow bowls. In the first bowl, mix flour with garlic powder, onion powder, paprika, salt, and pepper. In the second bowl, beat the eggs. In the third bowl, place breadcrumbs (optionally mixed with additional seasoning or Parmesan cheese).
02 - Working in batches, dip mushroom slices first in the seasoned flour mixture, shaking off excess. Then dip in beaten eggs, allowing excess to drip off. Finally, press into the breadcrumbs, ensuring an even coating on all sides.
03 - In a large skillet or frying pan, heat about ½ inch of vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test if it's ready by dropping a breadcrumb in - it should sizzle immediately.
04 - Carefully add coated mushroom slices to the hot oil without overcrowding the pan. Fry for 2-3 minutes per side until golden brown and crispy. Work in batches if needed.
05 - Using a slotted spoon, transfer the fried mushrooms to a plate lined with paper towels to absorb excess oil. Sprinkle with a pinch of salt while still hot if desired.
06 - While the mushrooms are frying, combine mayonnaise, sour cream, chopped parsley, dried dill, garlic powder, salt, and pepper in a small bowl. Whisk until smooth and well blended.
07 - Arrange the crispy mushrooms on a serving plate. Serve hot with the homemade ranch dip on the side. Garnish with additional chopped parsley if desired.

# Notes:

01 - For best results, use firm, fresh mushrooms that are similarly sized for even cooking.
02 - The ranch dip can be made ahead of time and stored in the refrigerator for up to 3 days.
03 - Try adding 1/4 cup of grated Parmesan cheese to the breadcrumb mixture for extra flavor.

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