Description
Crispy Mushroom Fritters with Creamy Dipping Sauce are a savory and satisfying appetizer that’s golden, crunchy, and packed with rich umami flavor. These easy-to-make fritters are pan-fried to perfection and served with a tangy, creamy sauce for dipping.
Ingredients
Scale
- 2 cups finely chopped mushrooms (cremini or button)
- 1/2 cup finely chopped onion
- 2 cloves garlic, minced
- 2 eggs
- 1/2 cup all-purpose flour
- 1/4 cup grated Parmesan cheese (optional)
- 1/4 cup chopped fresh parsley
- 1/2 tsp dried thyme
- Salt and black pepper to taste
- Oil for pan-frying
- For the Creamy Dipping Sauce:
- 1/2 cup sour cream or Greek yogurt
- 1 tbsp mayonnaise
- 1 tsp lemon juice
- 1 tsp Dijon mustard
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- In a skillet, sauté mushrooms and onions over medium heat until soft and moisture is evaporated, about 6–8 minutes. Add garlic and cook for 1 more minute. Let cool slightly.
- In a bowl, combine mushroom mixture with eggs, flour, Parmesan (if using), parsley, thyme, salt, and pepper. Mix to form a thick batter.
- Heat oil in a non-stick skillet over medium heat. Drop spoonfuls of batter into the pan and flatten slightly with the back of the spoon.
- Cook for 3–4 minutes per side or until golden brown and crisp. Transfer to a paper towel-lined plate.
- In a small bowl, whisk together all dipping sauce ingredients until smooth.
- Serve fritters warm with creamy dipping sauce on the side.
Notes
- Use a mix of mushrooms like shiitake or oyster for deeper flavor.
- Make it vegetarian by omitting Parmesan or using a plant-based alternative.
- Fritters can be kept warm in a 200°F (95°C) oven while you cook batches.
- The dipping sauce can be made ahead and stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 2 fritters with sauce
- Calories: 210
- Sugar: 2g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 75mg