The Low Carb Deep Fried Mushrooms will curb that craving for greasy bar food!
Missing those delicious fried appetizers at your favorite restaurant??? These Low Carb Deep Fried Mushrooms will curb that craving. I served them with my Roasted Red Pepper Aioli Sauce. I used jarred, marinated whole button mushrooms to make these. Normally I use fresh mushrooms in my recipes. However, with this recipe using jarred mushrooms is the way to go. The breading crisps really fast and fresh mushrooms would not have enough time to cook all the way through without burning the breading. I like to fry in avocado oil. It has a very high smoke point. This is the brand I prefer.
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Low Carb Fried Mushrooms
- Total Time: 1 hour
- Yield: Makes 4 Servings 1x
Ingredients
Scale
- 2 jars whole button mushrooms
- 2 cups pork rinds, crushed
- 1 cup of Parmesan cheese, grated
- 1 tablespoon garlic powder
- ½ cup heavy cream
- 1 large ggg
- Oil for frying
Instructions
- Drain liquid from mushrooms and pat dry with a paper towel.
- Place pork rinds, Parmesan cheese, and garlic powder into a food processor and pulse until the mixture becomes fine and flour like.
- In a shallow dish, combine heavy cream and egg to make a wash. Fork whisk until they are well blended.
- Heat an inch of oil over medium-high heat. I use a high sided wok for stove-top deep frying. The high sides reduce splatter and make clean up a cinch.
- Coat each mushroom in the breading mixture, dip in the egg wash, and then coat in the breading mixture a second time.
- Once the oil is heated and begins to bubble, drop breaded mushrooms in oil and fry until breading is crispy – About 2 minutes each side. Try not to flip the mushrooms too many times as this will cause the breading to fall off.
- After removing mushrooms from oil, allow to cool on a paper towel to soak up excess grease. This will also give the breading a chance to crisp up so that it stays on.
Notes
Per Serving - Calories: 414 | Fat: 30g | Protein: 32g | Net Carbs: 4.5g
- Prep Time: 30 minutes
- Cook Time: 30 minutes
Christin says
These were awesome. I only had fresh mushrooms so I took your advise and sautéed them in a little butter first, then chilled them til I was ready to bread them. Another trick I read and use is to bread “whatever” ahead of time and chill before frying/baking to help the breading stay on. Thanks!
★★★★★
Ashley says
These were really good! We made kind of a mess with the grease, but glad we tried them. Felt like I was eating fried bar food. Subbed almond flour for the pork rinds because it's what I had on hand. Ate with chipotle aioli.
★★★★★
cristina kadonsky says
These look amazing! Not a fan of mushrooms tho, have you tried them with other veggies?
Rossc says
My goodness... Pork Rinds.... I would never have thought to use them as a breading...
This is a must make recipe...
Thank you.. :O)
Cristina Kadonsky says
Hi, could you use this breading to deep fry any veggie? Looks so good, maybe zucchini?
Peace Love and Low Carb says
I don't see why not. I bet it would be delicious. 🙂