Crispy Panko-Style Fried Mushrooms
Indulge in the ultimate crunchy appetizer with these Crispy Panko-Style Fried Mushrooms. Unlike those lackluster versions that leave you with slimy textures and an unappealing appearance, this recipe focuses on fresh white mushrooms enveloped in a light, airy batter and a golden, crunchy Panko breadcrumb coating. The mushrooms will pop with freshness as you bite into them, delivering a delightful contrast between the crispy exterior and the juicy, tender interior. This dish is perfect for sharing; serve it with a zesty cocktail sauce for an extra kick. Perfect for parties or as a unique side dish, your guests will come back for seconds!
N/A
Servings
192
Calories
8
Ingredients
Ingredients
Fresh white mushrooms
10 ounces (Wiped clean)
Flour
1 cup (All-purpose)
Cornstarch
1/2 cup (For batter)
Baking powder
3/4 teaspoon (For batter)
Salt
1/4 teaspoon (For batter)
Water
1 cup (To make batter)
Panko breadcrumbs
2 cups (For coating)
Cooking oil
As needed (For deep frying)
Instructions
1
Begin by preparing your fresh white mushrooms. Wipe them clean with a damp cloth to remove any dirt while keeping them intact.
2
In a medium bowl, mix together the flour, cornstarch, baking powder, and salt until combined.
3
Gradually add the water to the dry ingredients, whisking until you achieve a smooth batter. It should be slightly thick but pourable.
4
To easily coat the mushrooms, insert a toothpick into each one, making it simple to dip and handle.
5
Dip each mushroom into the batter, allowing any excess to drip off, ensuring an even coating.
6
Next, roll the battered mushrooms in the Panko breadcrumbs, pressing lightly to ensure they are well-coated.
7
Heat oil in a deep fryer or heavy pot to 350°F (175°C). Carefully add the coated mushrooms in batches, being mindful not to overcrowd the pot.
8
Fry until the mushrooms are golden brown and crispy, about 3-4 minutes. Use a slotted spoon to transfer them to a plate lined with paper towels to drain any excess oil.
9
Serve immediately alongside cocktail sauce for a refreshing dip. Enjoy!
Nutrition Information
7g
Fat
30g
Carbs
3g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Crispy Panko-Style Fried Mushrooms?
They are a crunchy appetizer featuring fresh white mushrooms coated in a light batter and Panko breadcrumbs, then deep-fried until golden.
What kind of mushrooms are best for this recipe?
Fresh white mushrooms are recommended because they hold their shape well and provide a juicy, tender interior when fried.
How should I clean the mushrooms?
Wipe them clean with a damp cloth rather than washing them under running water to prevent them from absorbing excess moisture.
Why are Panko breadcrumbs used instead of regular breadcrumbs?
Panko breadcrumbs have a larger, airier flake which creates a lighter and significantly crunchier texture than traditional breadcrumbs.
What is the secret to achieving an extra crispy coating?
The combination of cornstarch in the batter and the double-layered effect of batter followed by Panko breadcrumbs creates a durable, crunchy exterior.
Can I bake these mushrooms instead of frying?
While they can be baked at a high temperature, deep-frying is the most effective way to achieve the intended golden-brown, crispy finish.
What is the ideal oil temperature for frying?
The oil should be heated to 350 degrees Fahrenheit (175 degrees Celsius) to ensure the mushrooms cook evenly without becoming greasy.
Can I make these mushrooms gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend and use gluten-free Panko-style breadcrumbs.
How long do the mushrooms need to fry?
They typically take about 3 to 4 minutes to become perfectly golden brown and crispy.
What dipping sauce pairs well with these?
A zesty cocktail sauce is highly recommended for a refreshing kick, but garlic aioli or ranch are also excellent choices.
Can I prepare the battered mushrooms in advance?
For the best results, it is recommended to fry them immediately after coating so the breadcrumbs do not become damp.
How do I prevent the coating from falling off the mushrooms?
Ensure you let excess batter drip off before rolling them in Panko, and press the crumbs lightly into the surface to help them adhere.
Why is cornstarch used in the batter?
Cornstarch helps the batter become crisper and lighter than using flour alone by inhibiting some gluten development.
Is baking powder necessary for the batter?
Yes, baking powder adds airiness and lift to the batter, preventing the coating from becoming too dense or heavy.
Can I use frozen mushrooms for this recipe?
Frozen mushrooms are not recommended as they release too much water during cooking, which will result in a soggy coating.
How should I store leftover fried mushrooms?
Store any leftovers in an airtight container in the refrigerator for up to two days.
What is the best way to reheat them?
Reheat them in an oven or air fryer at 350 degrees Fahrenheit to restore their crispiness; avoid the microwave as it will make them soft.
What type of oil is best for deep frying?
Use an oil with a high smoke point such as vegetable, canola, or peanut oil for the best results.
Can I cook these in an air fryer?
Yes, you can air fry them at 375 degrees Fahrenheit for about 8 to 10 minutes, though the texture may be slightly different than deep-fried.
Can I use this batter for other vegetables?
Absolutely, this batter and Panko technique work exceptionally well for zucchini, onions, cauliflower, or green beans.
How do I know the oil is ready without a thermometer?
You can drop a small amount of batter into the oil; if it sizzles and rises to the surface immediately, the oil is ready for frying.
Should I remove the stems before frying?
You can keep the stems on for a full-shaped mushroom or remove them if you prefer smaller bite-sized pieces.
Why use a toothpick during the dipping process?
Using a toothpick makes it easier to handle the mushrooms, ensuring an even dip in the batter without getting your hands messy.
How many calories are in this recipe?
There are approximately 192 calories per serving based on the ingredients provided.
Is this recipe suitable for vegetarians?
Yes, this recipe is entirely vegetarian and makes a great meat-free appetizer.
Can I add extra spices to the flour mixture?
Yes, feel free to add garlic powder, smoked paprika, or dried herbs to the flour to customize the flavor profile.
Why is it important to fry in batches?
Frying too many mushrooms at once drops the oil temperature, which causes the mushrooms to absorb more oil and become greasy.
How do I avoid soggy fried mushrooms?
Ensure the oil is hot enough before adding the mushrooms and drain them on paper towels immediately after removing them from the oil.
Can I use Cremini mushrooms instead?
Yes, Cremini or Baby Bella mushrooms are excellent substitutes for white mushrooms and offer a slightly earthier flavor.
Are these mushrooms a good party food?
Yes, they are a perfect finger food for parties and are best served immediately while they are hot and crunchy.