Gently clean the mushrooms with a damp cloth, then slice larger ones into halves or quarters to ensure even frying. Set aside.
In a shallow bowl, whisk together the eggs with a pinch of salt until smooth and slightly frothy. This will help the coating adhere better.
In a separate dish, combine the flour, garlic powder, smoked paprika, and a pinch of salt. Mix well to evenly distribute the spices.
Pour the panko breadcrumbs into another shallow dish, ready for coating.
Heat the oil in your deep-fryer or heavy-bottomed pot to 180°C (350°F). Test the temperature by dropping a small piece of bread — it should bubble vigorously and turn golden within seconds.
Take each mushroom piece and dredge it in the seasoned flour, pressing gently to coat evenly. Shake off any excess.
Next, dip the floured mushroom into the beaten eggs, ensuring it’s coated all over. Let any excess drip off.
Finally, roll the mushroom in the panko breadcrumbs, pressing lightly to help the coating stick. Place coated mushrooms on a tray as you go.
Carefully lower batches of coated mushrooms into the hot oil. Fry for 2-3 minutes, or until the crust turns a deep golden brown and the mushrooms are tender inside. Stir gently to prevent sticking.
Use a slotted spoon to transfer the fried mushroom bites onto a paper towel-lined baking sheet. Let them drain for 1-2 minutes to remove excess oil and keep them crispy.
Serve immediately while hot and crispy, optionally garnished with a squeeze of lemon or fresh herbs for a bright contrast.
