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Portabella Mushroom Fries

Yields4 ServingsPrep Time15 minsCook Time10 minsTotal Time25 mins

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

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


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


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


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


Mix harissa together with yoghurt. Serve with fries

Nutrition Facts

Servings 4