These Crispy Fried Mushrooms are the ultimate snack for anyone who loves a serious crunch. Using Panko breadcrumbs is a chef-level trick—the larger flakes create more surface area for the oil to crisp, giving you that light, airy “shatter” with every bite. Letting the coated mushrooms rest for a few minutes before frying is the secret to keeping the crust perfectly intact.
Crispy Fried Mushrooms
Ingredients
For the Mushrooms:
- 450 g (1 lb) button or cremini mushrooms
- Salt and black pepper, to taste
For the Coating:
- 1 cup all-purpose flour
- 1 cup breadcrumbs or panko
- 2 eggs
- ½ tsp garlic powder
- ½ tsp paprika
- ½ tsp onion powder
- Pinch of cayenne or chili flakes (optional)
For Frying & Serving:
- Vegetable or sunflower oil, for frying
- Chopped parsley, for garnish
- Grated Parmesan (optional)
- Your favorite dipping sauce
How to Make Crispy Fried Mushrooms
Step 1: Prep the Mushrooms
Wipe the mushrooms clean with a damp cloth—avoid rinsing under water, as mushrooms act like sponges and can make the oil splatter. Trim the stems and halve any large mushrooms. Season lightly with salt and pepper.
Step 2: Set Up Your Station
Prepare three separate bowls:
- Flour: Seasoned with a pinch of salt
- Egg: Lightly beaten
- Breadcrumbs: Mix with garlic powder, paprika, onion powder, and optional spices
Step 3: Coat the Mushrooms
Working in batches, dredge each mushroom in flour, dip into the egg, then roll in the breadcrumb mixture. Press the crumbs gently to help them stick. Let the mushrooms rest for 5–10 minutes before frying.
Step 4: Heat the Oil
Heat oil to 175°C (350°F). No thermometer? Drop a single breadcrumb in—if it sizzles immediately, it’s ready.
Step 5: Fry to Golden Perfection
Fry mushrooms in small batches to avoid overcrowding the pan. Cook 2–3 minutes, turning occasionally, until golden brown. Drain on paper towels.
Step 6: Finish & Serve
While hot, sprinkle with extra salt, fresh parsley, and a dusting of Parmesan. Serve immediately with your favorite dipping sauce.
