Portobello Mushroom Fries

  • Serves: 4
  • Preparation: 15 minutes
  • Cooks In: 10 minutes
  • Share:


Ingredients

Vegetable oil, for deep-frying
100g (2/3 cup) plain flour
3 eggs, lighly beaten
2 cups panko breadcrumbs
250g Portobello Mushrooms, stalks trimmed, cut into thin fries
Salt and pepper, to season
2 tsp harissa
1 cup Greek-style yoghurt

Method

1

Heat enough oil in a large saucepan to come one-third up the sides to 170°C

2

Meanwhile, place the flour, eggs and breadcrumbs into 3 separate wide, shallow bowls

3

Season the flour well with salt and pepper. Dust the mushroom fries in the flour, shaking off any excess, dip into the egg, then coat well in the breadcrumbs

4

In batches, deep-fry the fries for 5 minutes or until golden and cooked. Drain well on paper towel and season with salt

5

Mix harissa together with yoghurt. Serve with fries

Ingredients

 Vegetable oil, for deep-frying
 100g (2/3 cup) plain flour
 3 eggs, lighly beaten
 2 cups panko breadcrumbs
 250g Portobello Mushrooms, stalks trimmed, cut into thin fries
 Salt and pepper, to season
 2 tsp harissa
 1 cup Greek-style yoghurt

Directions

1

Heat enough oil in a large saucepan to come one-third up the sides to 170°C

2

Meanwhile, place the flour, eggs and breadcrumbs into 3 separate wide, shallow bowls

3

Season the flour well with salt and pepper. Dust the mushroom fries in the flour, shaking off any excess, dip into the egg, then coat well in the breadcrumbs

4

In batches, deep-fry the fries for 5 minutes or until golden and cooked. Drain well on paper towel and season with salt

5

Mix harissa together with yoghurt. Serve with fries

Portobello Mushroom Fries

Tags:

 Appetiser, Quick n Easy, Side dish, Vegetarian

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