Crispy Fried Mushrooms with Cool Ranch Dip is a mouthwatering appetizer that brings a delightful crunch and rich flavor to the table, making it perfect for any gathering or as a savory snack.
This dish features plump, juicy mushrooms that are expertly battered and fried to golden perfection, ensuring each bite delivers a satisfying crunch. The mushrooms, often button or cremini variety, are chosen for their tender texture and ability to absorb flavors, which pairs beautifully with the seasoned coating.
To prepare the crispy mushrooms, the mushrooms are first cleaned and carefully trimmed to remove any dirt or debris. They are then coated in a flavorful batter, typically made from a mixture of all-purpose flour, cornmeal, and a selection of spices such as garlic powder,
onion powder, paprika, and black pepper, which enhance the earthy flavor of the mushrooms. This mixture is key to achieving a crispy exterior, as the starches create a delightful crunch when fried.
Served on a platter, the crispy fried mushrooms are an inviting sight, appealing to both the eyes and the palate. They make a fantastic finger food option for parties, game days,
or casual gatherings, inviting guests to dive in and enjoy. Whether enjoyed straight from the platter or dipped into the Cool Ranch sauce, this dish is sure to be a crowd-pleaser, blending crunch, flavor, and a touch of indulgence in every bite.
Ingredients:
- 3 lemons divided use
- 1/2 cup Old Bay seasoning plus more for garnish
- 8 cloves garlic smashed
- 1 onion peeled and cut into6 pieces
- 1 pound small Yukon gold potatoes halved
- 4 ears corn on the cob cut into
- 3-4 inch pieces
- 3 lobster tails
- 1 pound clams scrubbed
- 1 pound crab legs pre-cooked
- 1 pound smoked sausage cut into
- 1 inch pieces, kielbasa or andouille are preferred
- 1 pound shrimp peeled and deveined (leave tails on)
- 3 tablespoons butter
- 2 tablespoons chopped parsley
Instruction:
Cut 2 of the lemons into quarters. Slice the remaining lemon into wedges and reserve the wedges for garnish. Fill a large pot with 14-16 cups of water. Place the 2 quartered lemons in the water along with the Old Bay seasoning, garlic and onion. Bring to a boil.
the potatoes to the pot and cook for 8 minutes. the lobster tails and cook for 5 minutes. the clams, crab, and corn, and cook for 5 minutes. the shrimp and sausage and cook for 2-3 minutes. Drain the seafood mixture from the pot, reserving 1 cup of the broth.
Melt the butter in a small bowl and whisk it into the reserved broth. Pour the broth over the seafood mixture. Garnish with chopped parsley and lemon wedges. Sprinkle with additional Old Bay seasoning to taste, then serve immediately. Enjoy!