Description
Crispy, golden, and packed with flavor, these buttermilk-soaked fried mushrooms are the ultimate snack or appetizer. Perfectly seasoned and irresistibly crunchy, they’re bound to be a hit at any gathering.
Ingredients
- 1 1/4 cups panko breadcrumbs
- 1 1/2 teaspoons Old Bay seasoning
- 1 teaspoon marjoram
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon fresh ground black pepper
- 1 cup buttermilk
- 1 1/2 lbs white button mushrooms (stems trimmed)
- 1/2 cup all-purpose flour
- Vegetable oil (for frying)
Instructions
- Prepare the Breadcrumb Mixture:
Combine panko breadcrumbs, Old Bay seasoning, marjoram, garlic powder, kosher salt, and black pepper in a bowl. - Set Up the Buttermilk:
Pour the buttermilk into a separate bowl. - Prep the Mushrooms:
Wash and thoroughly dry the mushrooms. Trim the stems as needed. - Flour the Mushrooms:
Place mushrooms in a zip-top bag with flour. Seal and shake until evenly coated. - Coat in Buttermilk and Breadcrumbs:
Dip each floured mushroom into the buttermilk, letting excess drip off, then roll in the breadcrumb mixture. - Heat Oil:
In a deep pot or Dutch oven, heat 1 1/4 inches of vegetable oil to 375°F. - Fry the Mushrooms:
Fry the coated mushrooms in small batches for 2-3 minutes or until golden brown. Drain on paper towels.
Notes
- Use fresh mushrooms for the best flavor and texture.
- Monitor oil temperature to ensure it stays at 375°F for consistent frying.
- Serve immediately for optimal crispiness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Snack/Appetizer
- Method: Frying
- Cuisine: American