| Level: | Easy |
| Total: | 25 min |
| Prep: | 5 min |
| Cook: | 20 min |
| Yield: | 6 servings |
Ingredients
- Canola oil, for deep frying
- 6 large portobello mushroom caps
- 3/4 cup all-purpose flour
- 3 eggs, beaten
- Kosher salt and freshly ground black pepper
- 1 1/2 cups panko bread crumbs
- Italian seasoning
- 1 tablespoon paprika
- 2 teaspoons garlic powder
Instructions
- Preheat the oil in a deep fryer (or a large, heavy-based pot) to 350 degrees F.
- Wipe the tops of the mushrooms with a damp cloth to clean, and then scrape the gills off from the underside with the back of a spoon. Trim the stem and slice into 1/4-inch strips.
- Place the flour into a rimmed dish, the beaten eggs in a second rimmed dish and sprinkle both with some salt and pepper. In a third dish add the panko, some Italian seasoning, the paprika, garlic powder, and some more salt and pepper. Mix well. Dredge the mushroom “fries” in the flour, followed by the egg mixture and finally in the seasoned panko.
- Working in batches of 5 to 6, fry the mushrooms in the hot oil until golden brown and crunchy, about 4 minutes. Drain on a wire rack over some paper towels and season once more with salt.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 244 |
| Total Fat | 13 g |
| Saturated Fat | 2 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 2 g |
| Sugar | 1 g |
| Protein | 7 g |
| Cholesterol | 80 mg |
| Sodium | 184 mg |
Reviews
These are absolutely amazing!!! I had some sliced portobellos I needed to figure out what to do with….wow! Perfectly crunchy, perfectly seasoned. I fried mine in avocado oil. Just need a good dipping sauce!
This was such a tasty snack. Love how tender the mushrooms are inside along with the crunchy outer crust from the panko bread crumbs.