Portobello Mushroom Fries (Print Version)
# Ingredients:
→ Mushrooms Section
01 -
3 big portobello mushroom tops
→ Coating Mix
02 -
1 cup plain panko crumbs (216g)
03 -
2 room-temp large eggs
04 -
50g of freshly grated Parmesan (½ cup)
05 -
62.5g of all-purpose flour (½ cup)
→ Flavor Add-ons
06 -
1 tsp paprika
07 -
1 tsp kosher salt
08 -
1 tsp garlic powder
09 -
1 tsp onion powder
10 -
½ tsp black pepper
→ Optional Dip
11 -
Ranch dip as a side
# Instructions:
01 -
Set your air fryer to 375°F (190°C) and let it heat up for about 3 to 5 minutes.
02 -
Wipe the mushroom tops with a wet paper towel, break off the stems, and scrape out the dark gills with a spoon. Slice them into strips about ½-inch thick.
03 -
Use three shallow dishes: flour goes in one, beaten eggs in another, and the last bowl combines panko crumbs, Parmesan, and all spices well.
04 -
Dredge each strip in flour first, dip into beaten eggs, and roll in seasoned breadcrumbs. Gently press for better sticking.
05 -
Arrange the coated mushroom pieces in the basket with a little space between them. Spray with a bit of cooking oil and fry at 375°F for 7-9 minutes until crispy and golden, shaking halfway.
# Notes:
01 -
If your fryer’s small, cook them in waves to avoid crowding.
02 -
For a crunchier result, spritz a thin oil coat before starting.
03 -
They taste the best when enjoyed fresh and warm.