CRISPY DEEP-FRIED BREADED MUSHROOMS
Breaded mushrooms get that true, crispy crust when deep-fried. Trust me, these deep-fried breaded mushrooms are the best out there!
Provided by Kacey
Categories Appetizer & Side
Time 45m
Number Of Ingredients 14
Steps:
- Clean mushrooms and sprinkle with some salt. Set aside while you prepare your breading station.
- Bring out 3 descent-sized Tupperware containers with lids. These will be part of your breading station. Alternatively, you can use mixing bowls if you like.
- In one container, place the flour. oregano, garlic powder, cayenne, black pepper, salt. red chili flakes, basil, and thyme. Mix to combine. In another container, break in the eggs and beat together with 1/8 cup milk. In the final container, add the breadcrumbs. I usually add a touch of salt, pepper, and garlic powder here (and some more red chili flakes for the spice lovers!)
- Working in batches, place mushrooms in flour mixture. Put on lid and shake until mushrooms are fully coated. Transfer those mushrooms to the egg mixture and shake until fully coated again. Finally, move the mushrooms to the breadcrumbs and shake until evenly coated. Place coated mushrooms on a separate, clean plate and repeat until all mushrooms are coated.
- Pour enough oil into your pan that will allow you to deep-fry the mushrooms. Anywhere from 1-2 inches. Heat to 350F (a candy thermometer is best here.) When the oil is hot, add the mushrooms in small batches, about 6 mushrooms at a time. Deep-fry for 6-10 minutes, flipping them halfway through so you get a nice, golden brown color on the mushrooms. Times will vary depending on your temperature. NOTE: Oil temperature will drop drastically when you add the mushrooms in, so before you move onto your next batch of mushrooms, make sure the oil reheats to 350F.
- Remove from oil and place them in a bowl that is lined with paper towel to catch any oil drippings. Cook until all the mushrooms are completed.
- Serve with ranch dressing or your favorite dipping sauce!
Nutrition Facts : Calories 277 calories, Carbohydrate 40 grams carbohydrates, Cholesterol 94 milligrams cholesterol, Fat 8 grams fat, Fiber 5 grams fiber, Protein 12 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 588 milligrams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
MS. WINKY'S COLLARD GREEN DIP
Provided by Food Network
Categories appetizer
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Heat oil in a deep-fryer to 350 degrees F.
- Cut 25 wonton wrappers in half diagonally. Deep-fry until they are light and crispy, 1 to 2 minutes per side.
- Make the dip: Melt the butter in a medium skillet over medium heat. Add flour to make roux. Cook, whisking until smooth, beige in color and bubbling around the edges of the pan, then pour in milk and continue whisking until fully combined with no lumps. Bring to a boil, then lower heat to a simmer and let the sauce thicken a little.
- Add the salt and cayenne pepper and whisk to combine. Stir in cooked collard greens.
- Gradually add cheeses and keep stirring until all ingredients are incorporated.
- Remove from heat and enjoy right away. Place chips on a plate and pour dip over the top. Add a dollop of salsa and sour cream.
BAKED CRISP-COATED MUSHROOMS
A crispy, tasty alternative to deep fried mushroom. Easier than frying as well. Make a double batch, freeze on a baking sheet and place in a plastic bag for unexpected guests.
Provided by Caroline Cooks
Categories Vegetable
Time 25m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 450 degrees F.
- Line a jelly roll pan with foil.
- In small bowl, combine egg, onion and hot pepper sauce; blend well.
- Place flour in plastic bag.
- Place crushed cracker crumbs in shallow pan.
- Place mushrooms in bag with flour; shake to coat.
- For each mushroom, shake off excess flour. Dip each into egg mix; coating well.
- Dip or roll in crumbs.
- Place on foil-lined pan.
- Spray lightly with oil.
- Bake for 8-12 minutes or unti hot and crisp.
- To re-heat: Allow mushroom to thaw; bake as directed.
- Note: Can substitute broccoli florets for mushrooms.
Nutrition Facts : Calories 29.7, Fat 0.8, SaturatedFat 0.2, Cholesterol 26.4, Sodium 20.6, Carbohydrate 4, Fiber 0.4, Sugar 0.5, Protein 2.1
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