Ingredients:

  • 1 lb Cremini or White Button mushrooms, sliced 1/4-inch thick
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 tsp baking powder
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp cayenne pepper
  • 1 cup ice-cold sparkling water
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 2 cups neutral oil for frying
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tbsp buttermilk
  • 1 tbsp fresh dill, finely chopped
  • 1 tsp dried chives
  • 1/2 tsp onion powder
  • 1 tsp fresh lemon juice

Instructions:

  1. Gently rinse mushrooms and pat completely dry with a lint-free towel. Slice into even 1/4-inch pieces to ensure consistent cooking.
  2. In a large mixing bowl, whisk together the flour, cornstarch, baking powder, smoked paprika, garlic powder, cayenne, salt, and pepper. Slowly pour in the ice-cold sparkling water and whisk until just combined (some small lumps are acceptable).
  3. Heat 2 inches of neutral oil in a heavy-bottomed skillet or Dutch oven until it reaches 365°F (185°C) on an instant-read thermometer.
  4. Working in batches, dip mushroom slices into the batter and carefully drop them into the hot oil. Fry for 3-4 minutes until the coating is mahogany-colored and brittle. Remove with a slotted spoon and drain on a wire cooling rack.
  5. While mushrooms fry, whisk together mayonnaise, sour cream, buttermilk, dill, chives, onion powder, and lemon juice in a small bowl. Serve the hot mushrooms immediately with the cold ranch dip.