Crispy Fried Mushrooms

These golden, crunchy fried mushrooms are packed with flavor and make the perfect appetizer, side dish, or party snack. Lightly seasoned and deep-fried to perfection, they’re a crowd-pleaser — even for those who don’t usually love mushrooms!

Ingredients:
For the mushrooms:

300g fresh button mushrooms (or baby bella), cleaned and dried

1 cup all-purpose flour

½ cup cornstarch

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon paprika

½ teaspoon salt

¼ teaspoon black pepper

½ teaspoon baking powder

¾ cup cold water (or as needed)

For frying:

Vegetable oil (for deep frying)

Optional for serving:

Fresh parsley (chopped)

Dipping sauce (garlic mayo, ranch, spicy ketchup, etc.)

Instructions
Prepare the mushrooms

Gently wipe the mushrooms with a damp paper towel to clean off any dirt.

Trim the stems slightly if needed, but keep them whole.

Pat them dry thoroughly — dry mushrooms fry better and get crispier.

Make the batter

In a mixing bowl, combine flour, cornstarch, baking powder, garlic powder, onion powder, paprika, salt, and pepper.

Slowly add cold water while stirring, until a smooth, slightly thick batter forms. It should coat the mushrooms without being too runny.

Heat the oil

Pour vegetable oil into a deep pan or fryer — about 5–7 cm (2–3 inches) deep.

Heat oil to 175°C (350°F). Use a thermometer for accuracy if possible.

Fry the mushrooms

Dip each mushroom into the batter, letting any excess drip off.

Carefully lower into the hot oil, a few at a time. Don’t overcrowd the pan.

Fry for 3–5 minutes, turning occasionally, until golden brown and crispy.

Remove with a slotted spoon and drain on paper towels.

Serve

Sprinkle with a pinch of salt while still hot.

Serve with your favorite dipping sauce and garnish with chopped parsley if desired.

Serving suggestions

Serve hot as a snack, appetizer, or side dish.

Perfect with burgers, wraps, or grilled meats.

Ideal for game nights, family dinners, or party platters.

Tips for extra crispiness

Don’t wash mushrooms under running water. They absorb moisture and become soggy. Just wipe them clean.

Keep the batter cold for maximum crispiness.

Double fry for extra crunch: fry once for 2–3 minutes, rest for 2 minutes, then fry again until golden.