Description

Crispy and flavorful Portobello Mushroom Fries are a delightful vegetarian snack or appetizer. These mushroom strips are coated in a seasoned flour and panko breadcrumb mixture, then deep-fried to golden perfection, offering a satisfying crunch with every bite. Perfectly paired with your favorite dipping sauces, they make an irresistible treat for mushroom lovers and fry enthusiasts alike.

Ingredients

Portobello Mushrooms

2 large portobello mushrooms, cut into 1/2 inch pieces

Coating Mixture

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

Egg Wash

3 eggs

For Frying

2 cups vegetable oil

Garnish

1 tbsp parsley, minced

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Instructions

Prepare the Mushrooms: Cut the portobello mushrooms into approximately 1/2 inch wide strips. The pieces do not need to be uniform, so cut freely to capture more surface area for coating.
Make the Coating Bowls: Set up three separate bowls for the coating process. In the first bowl, place the panko breadcrumbs. In the second bowl, combine the all-purpose flour, onion salt, black pepper, smoked paprika, and garlic powder. In the third bowl, whisk the eggs thoroughly to create an egg wash.
Coat the Mushrooms: Take each mushroom strip and first dip it into the seasoned flour mixture, ensuring an even coating. Next, dip it into the whisked eggs, then finally coat it in the panko breadcrumbs. Repeat this sequence for all mushroom pieces to ensure a crispy exterior after frying.
Prepare for Frying: Line a baking sheet with paper towels to absorb excess oil after frying. Set this aside near your cooking station.
Heat the Oil: Pour vegetable oil into a cast iron pan or dutch oven to a depth of about 2 inches. Heat the oil to 370°F (188°C), using a thermometer to ensure accurate temperature for optimal frying.
Fry the Mushroom Fries: Working in batches to avoid overcrowding, carefully place the coated mushroom strips into the hot oil. Fry each batch for 30 seconds to 1 minute until the mushrooms develop a golden brown crust and are cooked through. Use a slotted spoon to remove fries and transfer to the prepared baking sheet lined with paper towels to drain.
Garnish and Serve: Sprinkle the fried mushroom fries with minced parsley for a fresh touch. Serve immediately with your preferred dipping sauces such as sriracha mayo or ketchup for an extra kick.

Notes

Do not overcrowd the pan while frying to ensure even cooking and crispiness.
Maintain the oil temperature at 370°F for the best texture; too low will make fries greasy, too high may burn the coating.
These fries are best enjoyed fresh and hot for maximum crunch.
For a gluten-free option, substitute panko breadcrumbs and flour with gluten-free alternatives.
If you don’t have a thermometer, test oil readiness by dropping a small piece of bread into the oil—if it sizzles and browns quickly, the oil is ready.