Fat Ronnie’s Deep Fried Mushrooms are some of the best fried mushrooms you will ever eat. Crispy and crunchy on the outside, and tender on the inside.
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If you have never tried deep frying fresh mushrooms it is easier than you might imagine. In just minutes you can have deliciously fried mushrooms to enjoy.
Fried mushrooms are perfect for parties, watching the game, or as a side when you are frying fish.
The secret to this crispy batter is the combination of baking powder in the flour and the use of buttermilk. The baking powder and the buttermilk give the batter a good crispness and make the perfect combination for frying.
Table of Contents
Ingredients
Here’s a list of what you need:
- All-purpose flour
- Salt
- Ground Pepper
- Baking Powder
- Buttermilk
- Mushrooms
- Vegetable oil for frying
What types of mushrooms can you fry?
You can fry just about any fresh mushroom. For this recipe, we will use fresh button mushrooms. You could use cremini, also known as baby portobello mushrooms. I like to get mushrooms at Costco, they are a good value there.
Snap off the stems, and brush off the mushrooms with a moist paper towel to clean the mushrooms. Don’t rinse off the mushrooms or use your sprayer on them. Mushrooms are delicate and you may damage them.
How to Make Fried Mushrooms
This recipe uses a dry-wet-dry method for breading the mushrooms before frying.
- Preheat vegetable oil to 375 degrees.
- Mix flour, salt, pepper, and baking powder in a bowl.
- Place buttermilk into a separate bowl.
- Dip mushrooms into the seasoned flour, shake off excess flour.
- Place floured mushrooms into the buttermilk.
- Coat the mushrooms with buttermilk, shake off excess buttermilk.
- Place mushrooms back into the seasoned flour. Shake off excess buttermilk.
- Fry mushrooms for 1 to 2 minutes or until they turn golden brown.
- Drain mushrooms on a wire rack over a baking sheet.
Tips for Deep Frying Mushrooms
Frying fresh mushrooms takes just a few moments. I love my T-Fal deep fryer. If you do not have a deep fryer, you can fill a large heavy-bottomed pot with vegetable oil. The oil will need to be about 4 inches deep.
Only fry a few mushrooms at a time and gently stir the mushrooms from time to time as they cook. You do not want to crowd the fryer.
Fried mushrooms are done when they are golden in color.
Don’t let the crust get soggy!
Instead of draining fresh mushrooms on paper towels, I lay them on a wire rack placed in a baking sheet. The excess grease will drain, but the food won’t steam like it can on a paper towel.
If you liked this recipe, you will love Fat Ronnie’s Fried Onion Rings!
About Fat Ronnie’s
Fat Ronnie’s was located in Topeka, Kansas in the 1970s. Fat Ronnie’s was known for its delicious food. He was the first person to offer deep-fried mushrooms in Kansas. This restaurant was a favorite of my family when we lived in the area.
Ronnie served his deep-fried goodness in paper bags. The bags were always full and everything they served was delicious. Fat Ronnie’s was the brainchild of Ronald Williams. Sadly, he isn’t around anymore but you can still make food just as good as his!
Perfect Dipping Sauces
- Arby’s Horsey Sauce
- Campfire Sauce
- Chick Fil A Sauce
- Creamy Jalapeno Sauce
- Homemade Cocktail Sauce
- Jan Sauce
Favorite Fried Appetizers
- Blossom Petals
- Buffalo Chicken Bites
- Cheese Curds
- Fried Jalapeno Poppers
- Fried Mozzarella
- Fried Pickles
- How to Make Onion Rings
Check out more of my easy appetizer recipes and the best copycat fast food recipes here on CopyKat!
Fat Ronnie’s Deep Fried Fresh Mushrooms
Ingredients
- 2 cups Flour
- 1 1/2 teaspoons Salt
- 1 teaspoon Ground Pepper
- 1/2 teaspoon Baking Powder
- 1 cup Buttermilk
- 8 ounces Fresh Mushrooms (washed, dried, and stems removed)
- vegetable oil for frying
Instructions
- Preheat vegetable oil to 375 degrees.
- Mix flour, salt, pepper, and baking powder in a bowl.
- Place buttermilk into a bowl.
Battering mushrooms
- Dip into the seasoned flour, shake off excess flour. Place floured mushrooms into the buttermilk.
- Coat the mushrooms with buttermilk, shake off excess buttermilk.
- Place mushrooms back into the seasoned flour. Shake off excess buttermilk.
- Cook mushrooms for 1 to 2 minutes, or until the turn golden brown. Be sure to stir the mushrooms, and flip them over to both sides cook.
- Drain mushrooms on a wire rack resting in a bar pan.
Rich
Simply amazing