As with many of Nana’s recipes, they change over the years as she refines her knowledge.  She’s worked on this recipe for a while now looking for an acceptable batter for different foods.  It might even be good on chicken fried steak and chicken strips.


  • 8-ounce box of whole white mushrooms


  • 1 cup buttermilk
  • ½ cup all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon black pepper


  • 2 cups self-rising flour
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon granulated garlic
  • 1 teaspoon granulated onion
  • 1 teaspoon paprika


  • If there is dirt on the mushrooms, brush it away with a damp paper towel.
  • Make a thin batter of buttermilk and next three ingredients.  Set side.
  • Combine self-rising flour and the remaining spices. Set aside.
  • Now you’re ready to batter the mushrooms.
  • Place mushrooms in thin buttermilk batter.  Toss.  Let stand in batter a few minutes.
  • Heat oil to 360 degrees Fahrenheit.
  • While oil is heating, remove mushrooms from buttermilk batter one at a time and roll in seasoned flour mixture.
  • Place on parchment paper.
  • When oil is hot, fry mushrooms a few at a time.  Once they are golden brown remove from oil and drain on paper towels.

Serve with ranch dressing.