These crispy, golden deep-fried mushrooms with savory, herby breadcrumbs and a variety of dipping sauces are the perfect summer snack or appetizer.

16 oz button mushrooms, stems removed

1 cup seasoned breadcrumbs

½ cup all-purpose flour

2 large eggs

⅛ cup milk

½ tsp dried oregano

½ tsp garlic powder

¼ tsp cayenne pepper

½ tsp black pepper

¼ tsp red chili flakes (optional, for extra heat)

¼ tsp dried basil

¼ tsp dried thyme

Salt to taste

Vegetable oil for deep-frying

Ranch dressing, chipotle mayo, garlic aioli, or your favorite dipping sauce

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Clean the mushrooms and remove the stems. Lightly sprinkle with salt and let them sit for 5 minutes to release moisture. Pat dry with a paper towel.
Prepare three containers: In the first, mix flour, oregano, garlic powder, cayenne, black pepper, chili flakes, basil, thyme, and salt. In the second, beat eggs with milk. In the third, place the breadcrumbs.
Toss the mushrooms in the flour mixture, dip in the egg mixture, and coat in breadcrumbs, pressing lightly for an even layer. Repeat for all mushrooms.
Heat 2-3 inches of vegetable oil in a deep pan to 350°F (175°C). Fry the mushrooms in small batches for 6–10 minutes, flipping halfway, until golden brown and crispy. Maintain oil temperature at 350°F.
Drain the mushrooms on paper towels. Serve immediately with your favorite dipping sauce.

For extra creaminess, serve with a tangy yogurt sauce or spicy sriracha mayo.

For a vegan alternative, use plant-based breadcrumbs and dip the mushrooms in a non-dairy milk mixture instead of the egg wash.

To add more flavor, experiment with smoked paprika or onion powder in the breadcrumb mixture.