My husband and I have always lived near water, along one coast or the other. And, at least along the East coast, summer means multiple visits to eating establishments that dot the shoreline, with words like Cap’n, Barnacle, Shanty, Shack or Hut somewhere in their name. When we were first married we used to go to Cap’n Franks.
The Cap’n served up all the regular stuff like fried clams, shrimp, scallops and onion rings, but they also made amazing little baskets of fried mixed vegetables. We loved them. The small grease stained cardboard box came with onions, zucchini, eggplant, and these golden nuggets. The mushrooms were the prizes inside every order; just biting down through the crunchy batter into the chewy juicy mushroom still puts me in a seaside mood.
1 lb mushrooms
2 packages ranch dressing mix (28g each)
1 tbsp flour
1 large eggs
2 tbsp milk
1 asneeded vegetable oil
Clean mushrooms by gently brushing off any dirty.
Place Ranch mix and flour in large resealable bag, shake to mix.
Combine the egg and milk in a bowl with a whisk. Add the mushrooms and mix by hand until all the mushrooms are coated evenly.
In batches, put the mushrooms into the resealable bag. Seal and shake to coat.
Deep fry the ranch coated mushrooms in oil that has been heated to 375°F until golden brown. Place on paper towel lined plate to remove excess oil.