Portobello Mushroom Fries Recipe
Crispy and flavorful Portobello Mushroom Fries, breaded with a seasoned panko coating and fried to golden perfection. These mushroom fries make a delicious appetizer or snack, served with your favorite dipping sauces like sriracha mayo or ketchup.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Appetizer
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Mushroom Fries
- 2 large portobello mushrooms, cut into 1/2 inch pieces
Coating
- 1 1/2 cups panko breadcrumbs
- 1 cup all purpose flour
- 1 tbsp onion salt
- 2 tsp black pepper
- 2 tsp smoked paprika
- 2 tsp garlic powder
- 3 eggs
Frying
- 2 cups vegetable oil
Garnish
- 1 tbsp parsley, minced
Instructions
- Prepare the Mushrooms: Cut the portobello mushrooms into approximately 1/2 inch wide strips. Uniformity is not necessary, just focus on ensuring the pieces are manageable for frying.
- Make the Coating Mixtures: Set up three bowls. In the first bowl, place the panko breadcrumbs. In the second bowl, mix the all purpose flour, onion salt, black pepper, smoked paprika, and garlic powder. In the third bowl, whisk the eggs thoroughly.
- Coat the Mushrooms: Take each mushroom piece and first dip it in the flour mixture, then dip it in the whisked eggs, and finally coat it evenly with the panko breadcrumbs. Repeat for all mushroom pieces to ensure each strip is well coated.
- Prepare for Frying: Line a baking sheet with paper towels to absorb excess oil after frying and set it aside.
- Heat Oil: Heat the vegetable oil in a cast iron pan or Dutch oven to 370°F (188°C). Use enough oil to submerge the mushrooms about 2 inches deep. Adjust the quantity of oil depending on the size of your pan.
- Fry the Mushroom Fries: Fry the coated mushroom strips in batches to avoid overcrowding the pan. Fry each batch for 30 seconds to 1 minute until the exterior is golden brown and crispy, and the inside is cooked through.
- Drain and Garnish: Remove the fried mushrooms using a slotted spoon and place them on the prepared baking sheet lined with paper towels to drain off excess oil. Sprinkle with minced parsley for a fresh finish.
- Serve: Serve the portobello mushroom fries hot with your choice of dipping sauces such as sriracha mayo and ketchup for a delightful snack or appetizer.
Notes
- Make sure the oil is heated to the correct temperature (370°F) to ensure crispy fries without excessive oil absorption.
- Frying in batches helps maintain the oil temperature and ensures even cooking.
- Use paper towels for draining to keep the fries crispy by removing excess oil.
- These fries are best enjoyed fresh and hot for optimal texture and flavor.
- You can customize the seasoning in the flour mixture to suit your taste preferences.
Keywords: Portobello mushroom fries, mushroom fries, fried mushrooms, vegetarian appetizer, crispy mushroom fries, panko breaded mushrooms, fried snacks
Find it online: https://bakedbylisa.com/portobello-mushroom-fries-recipe/
