Mediterranean Crispy Fried Mushrooms with Herbed Yogurt Dip

For the Mushrooms:

• 1 lb button mushrooms, cleaned and sliced
• 1 cup all-purpose flour (or chickpea flour for more Mediterranean flair)
• 2 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp dried oregano
• ½ tsp ground cumin (optional, for warmth)
• Salt and black pepper, to taste
• 2 large eggs, beaten
• 1 cup panko breadcrumbs (or crushed dried pita chips for a twist)
• Zest of 1 lemon (adds a fresh, citrusy note)
• Vegetable oil or olive oil (for shallow frying)

For the Mediterranean Herbed Yogurt Dip:

• 1 cup plain Greek yogurt
• 1 tbsp extra virgin olive oil
• 1 tbsp lemon juice
• 1 tsp dried mint or 1 tbsp fresh chopped mint
• 1 small garlic clove, finely grated
• 1 tbsp chopped fresh parsley or dill
• Salt and pepper, to taste

Instructions:

1. Prepare the Dip (can be made ahead):

Mix Greek yogurt, olive oil, lemon juice, mint, garlic, parsley/dill, salt, and pepper in a small bowl. Chill until serving — flavors get better over time.

2. Prepare the Coating Station:

Bowl 1: Mix flour, garlic powder, paprika, cumin, oregano, salt, and pepper.

Bowl 2: Beat the eggs.

Bowl 3: Combine panko breadcrumbs with lemon zest.

3. Coat the Mushrooms:

Dredge sliced mushrooms in the flour mix.

Dip in the beaten eggs.

Roll in the panko + lemon zest mixture until fully coated.

4. Fry the Mushrooms:

Heat 1–2 inches of oil (olive or vegetable) in a deep skillet over medium heat.

Fry mushrooms in batches until golden brown and crispy, about 2–3 minutes per side.

Remove and drain on a paper towel-lined plate.

5. Serve:

Serve warm, crispy mushrooms with the chilled Mediterranean herbed yogurt dip.

Garnish with fresh parsley and lemon wedges if desired.