Crispy Deep-Fried Mushrooms with Garlic Herb Dip

3. Fry the Mushrooms

1. Heat Oil: Pour the oil into a deep pot or Dutch oven until it is 2-3 inches deep. Heat the oil to 350°F (175°C).
2. Fry: Carefully drop the breaded mushrooms into the hot oil in batches. Do not overcrowd the pot, as this drops the oil temperature and results in soggy mushrooms.
3. Cook: Fry for 2-3 minutes, turning occasionally, until they are deep golden brown and crispy.
4. Drain: Use a slotted spoon or spider to remove the mushrooms and place them on a paper towel-lined plate to drain excess oil. Sprinkle immediately with a little salt (or coarse sea salt, as seen in the photo).

4. Make the Dip

1. Mix Dip: In a small bowl, whisk together the sour cream/yogurt, mayonnaise, minced garlic, fresh herbs, salt, and pepper until smooth and well-combined.

5. Serve

• Serve the crispy mushrooms piping hot alongside the bowl of garlic herb dip. Garnish the plate with a few fresh parsley leaves.