Recipe tags: breading-batter mix, easy difficulty, side, deepfry
|1 cup||sour cream|
|1 Tbsp||half and half or milk|
|1 tsp||lemon zest|
|2 tsp||ORIGINAL Louisiana Hot Sauce|
|2 tsp||minced garlic|
|½ tsp||kosher salt|
|¼ tsp||black pepper|
|1||Shore Lunch® Classic Fried Chicken Breading Mix|
|2 tsp||lemon zest|
|1 tsp||garlic powder|
|4 cup||vegetable oil|
|4||large eggs, beaten|
|1 lb||baby portabella mushrooms, cleaned and cut in half lengthwise|
Heat the oil in a large stock pot to 350 ºF.
Combine the breading, lemon zest and garlic powder in a shallow dish.
Whisk the eggs and milk in a shallow dish.
Dip each mushroom in the egg wash and then dredge each piece in the breading. Place the breaded mushrooms on a baking sheet until ready to fry.
Carefully add the mushrooms, in batches, to the oil and fry for 1-2 minutes.
Using a slotted metal spoon remove the mushrooms from the oil to a platter lined with paper towels.
Whisk together the sour cream, half and half, lemon zest, hot sauce, garlic, salt and pepper in a small bowl. Serve immediately with the mushrooms.