50/50 Recipe

Prep mushrooms

Wipe mushrooms clean with a damp cloth. Trim stems if necessary and leave whole or halve larger mushrooms so pieces are roughly bite-sized (about 4 cups total). Pat dry.

Make dredge and batter

In a shallow dish combine 1 cup all-purpose flour, 1/4 cup cornstarch, garlic powder, onion powder, paprika, 1 tsp salt, 3/4 tsp black pepper, and dried parsley. In a second bowl whisk together buttermilk and 2 eggs until smooth.

Coat mushrooms

Toss mushrooms in the flour mixture to lightly coat, shake off excess. Dip each mushroom into the buttermilk-egg mixture, then return to the flour-cornstarch mixture for a second coat, pressing gently so the coating adheres. Place coated mushrooms on a wire rack while you heat oil.

Heat oil

Pour about 3-4 cups vegetable oil into a heavy-bottomed pot or deep skillet leaving 2–3 inches headspace. Heat oil to 350°F (175°C). If you don't have a thermometer, heat until a small piece of bread sizzles and browns in about 60 seconds.

Fry mushrooms

Fry mushrooms in batches (do not overcrowd) for 3–4 minutes until golden brown and crisp. Use a slotted spoon to transfer to a paper towel–lined plate or wire rack. Immediately sprinkle with a pinch of salt if desired.

Prep and freeze cheese

Unwrap 5 mozzarella sticks. Place on a baking sheet lined with parchment and freeze for at least 30 minutes (this helps prevent cheese from melting out during frying).

Make breading stations

Set up three shallow bowls: bowl 1 with 1/2 cup flour; bowl 2 whisking 1 egg with 2 tbs milk; bowl 3 with breadcrumbs, grated Parmesan, garlic powder, dried oregano, 1/2 tsp salt and 1/4 tsp pepper.

Coat mozzarella sticks

Dredge each frozen stick in flour, shake off excess, dip in egg mixture, then press into breadcrumb mixture until well coated. For best results double-coat: repeat egg dip and breadcrumb press a second time. Return coated sticks to the freezer for 10–15 minutes while oil heats.

Heat oil & fry

In a heavy pot heat 2–3 cups vegetable oil to 350°F (175°C). Fry mozzarella sticks in small batches 45–75 seconds until golden—do not overcook. Use a slotted spoon to remove and drain on paper towels. Keep warm in a low oven (200°F/95°C) if making ahead.

In a small saucepan heat 1 tablespoon olive oil over medium heat. Add minced garlic and sauté about 30 seconds until fragrant but not browned. Add 1 cup crushed tomatoes, dried basil, dried oregano, sugar (if using), 1/4 tsp salt and a pinch of black pepper. Bring to a gentle simmer, reduce heat to low and simmer 8–10 minutes to slightly thicken and marry flavors. Taste and adjust seasoning. Keep warm or serve room temperature.

Whisk together 1/2 cup mayonnaise, 1/2 cup buttermilk and 1/4 cup sour cream until smooth. Stir in dried dill, dried parsley, dried chives, garlic powder, onion powder, 1/4 tsp salt, 1/8 tsp black pepper and 1 tsp lemon juice. Chill at least 15 minutes to let flavors meld. If the ranch is too thick, thin with additional buttermilk 1 tsp at a time to desired consistency.