Ingredients:

For the Fried Mushrooms:

• 1 lb button or cremini mushrooms, sliced

• 1 cup all-purpose flour

• ½ cup cornmeal

• 1 tsp paprika

• 2 tsp garlic powder

• ¾ tsp salt

• ¾ tsp black pepper

• 2 large eggs

• 5/16 cup milk (or 5 tbsp)

• Vegetable oil, for frying

For Serving (Optional):

• Ranch dressing, for dipping

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Instructions:

1. Prepare Mushrooms:

   • Clean mushrooms with a damp paper towel (avoid rinsing with water to prevent sogginess).

   • Slice mushrooms evenly (about ¼ inch thick).

2. Set Up Breading Station:

   • Bowl 1 (Dry Mix): Combine flour, cornmeal, paprika, garlic powder, salt, and black pepper.

   • Bowl 2 (Wet Mix): Beat eggs and milk together until well mixed.

3. Bread the Mushrooms:

   • Dip each mushroom slice into the egg mixture, then coat thoroughly in the dry flour mixture.

   • For extra crunch, you can repeat the dip in egg and flour one more time.

4. Heat Oil for Frying:

   • In a deep skillet or heavy-bottomed pot, pour in enough vegetable oil to submerge the mushrooms (about 1½–2 inches).

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

5. Fry Mushrooms:

   • Fry mushrooms in batches to avoid overcrowding. Cook for 2–3 minutes per batch, or until golden brown and crispy.

   • Use a slotted spoon to transfer fried mushrooms to a paper towel-lined plate to drain excess oil.

6. Serve:

   • Serve hot with ranch dressing on the side for dipping.

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Tips:

• Want it spicier? Add a pinch of cayenne to the dry mix.

• To keep them crispy, place fried mushrooms on a wire rack in a warm oven (200°F) until ready to serve.

• Works great as an appetizer, side, or snack!

Let me know if you'd like a baked version or dipping sauce alternatives!