Perfect Fried Mushrooms

Heat about an inch of oil in a pan. I use an electric skillet so I can more accurately keep the oil temperature at 375ºF.

For the batter: mix the dry ingredients and spices in a medium bowl. Add the water and buttermilk to make a thin batter. You can just substitute in more water for the buttermilk, but I like the tangy note the buttermilk adds.

For the breading: mix all ingredients together in a medium bowl.

Dip a dry, clean mushroom into the batter, shake off the excess, and coat it completely in the breadcrumb mixture. I like to use a bamboo skewer to dip the mushroom. You could also use a toothpick.

Place the mushroom in the hot oil and fry on one side for a couple of minutes until it is a nice shade of brown and then turn it over to brown the other side. Repeat with all mushrooms. I use tongs to turn the mushrooms. As you finish frying the mushrooms, put them on paper towels.

I serve them with fresh made buttermilk ranch dressing or creamy horseradish dip. Delish and inexpensive!