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.  She uses it for battering mushrooms as well as chicken fried steak, cheese, chicken strips, and just about anything else we ask her to deep fry.


  • 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.