4C Plain Panko Bread Crumbs
10-12 ounces button mushrooms
2 cups 4C Plain Panko Bread Crumbs
1-1/2 cups water
1 cup flour
1/2 cup cornstarch
3/4 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
Canola oil – enough so that you have about 2 inches of oil in your pot.
Use a clean dish towel to wipe the mushrooms clean and trim stems.
In a bowl, mix together flour, cornstarch, baking powder, salt, garlic powder, and pepper. Add in water, about 1 1/2 cups, to create the batter.
Dip each mushroom in the batter, allowing excess to drip off.
Coat each mushroom in 4C Plain Panko.
Heat about 2 inches of oil in a large stock pot to about 350 degrees. Carefully add mushrooms to the hot oil using tongs. Allow the mushrooms to cook for about 7-10 minutes, or until they are golden brown and crispy.
Carefully remove mushrooms from the oil to a paper towel lined plate. Allow the mushrooms to cool for a few minutes before serving with ranch dressing.