In a small bowl, combine the sour cream, mayonnaise, parsley, dill, garlic powder, onion powder, salt, and pepper. Add a splash of lemon juice for extra brightness if desired. Mix well, cover, and refrigerate until ready to serve.
Coat the Mushrooms:
In a shallow dish, season the flour with salt, pepper, garlic powder, and smoked paprika. Dip the cleaned mushrooms into the seasoned flour, then into the beaten eggs, and finally coat them in a mixture of breadcrumbs and Parmesan cheese.
Fry the Mushrooms:
Heat oil in a deep fryer or large pot to 350°F (175°C). Fry the mushrooms in small batches for 2-3 minutes per side or until they are golden and crispy. Use a slotted spoon to remove them from the oil and place them on paper towels to drain.
Serve:
Arrange the fried mushrooms on a serving platter and serve with the chilled Cool Ranch Dip on the side for dipping. Enjoy the crispy, creamy goodness!
Serving and Storage Tips:
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