Crispy Fried Mushrooms with Cool Ranch Dip: A Perfect Appetizer

Clean the mushrooms by wiping them gently with a damp cloth or paper towel. Remove the stems if necessary and set aside.
Make the Battering Mixture:

In a bowl, combine the flour, cornmeal, garlic powder, onion powder, smoked paprika (if using), salt, and black pepper.
In another bowl, whisk together the beaten egg and buttermilk until smooth.
Coat the Mushrooms:

Dip each mushroom into the egg and buttermilk mixture, then dredge it in the seasoned flour mixture. Make sure the mushrooms are evenly coated.
Fry the Mushrooms:

Heat vegetable oil in a deep skillet or pan over medium-high heat. The oil should be about 2 inches deep.
Once the oil is hot (around 350°F/175°C), carefully drop the coated mushrooms into the oil in batches, ensuring they are not overcrowded.
Fry for 2-3 minutes or until the mushrooms are golden brown and crispy. Use a slotted spoon to remove the mushrooms from the oil and place them on a paper towel-lined plate to drain excess oil.
Make the Cool Ranch Dip:

In a small bowl, combine the sour cream, mayonnaise, ranch seasoning mix, fresh parsley, and lemon juice (if using). Stir until smooth and well combined. Season with salt and pepper to taste.
Serve:

Arrange the crispy fried mushrooms on a platter and serve with the Cool Ranch Dip on the side for dipping.
Serving and Storage Tips: