Crispy Portobello Fries (Print Version)
# Ingredients:
→ Mushroom Prep
01 -
3 large caps of portobello mushrooms
→ Breading Mix
02 -
½ cup of regular flour (62.5g)
03 -
2 large eggs, room-temperature
04 -
1 cup panko breadcrumbs, plain (216g)
05 -
½ cup Parmesan, freshly shredded (50g)
→ Spice Blend
06 -
1 teaspoon of garlic powder
07 -
1 teaspoon onion powder
08 -
1 teaspoon of paprika
09 -
1 teaspoon kosher salt
10 -
½ teaspoon ground black pepper
→ Dipping Sauce
11 -
Ranch dressing to dip
# Instructions:
01 -
Warm up your air fryer to 375°F (190°C) for around 3 to 5 minutes so it's piping hot.
02 -
Wipe the portobello caps with a damp paper towel, take off the stems, and scrape out the gills gently with a spoon. Slice them into strips about ½-inch thick.
03 -
Take three shallow dishes. First, pour the flour into one. Next, beat the eggs in another. In the last dish, mix together the panko, Parmesan, and all your seasonings until everything’s blended well.
04 -
Dip each piece of mushroom into the flour first, coat it in the egg mixture, and then press it into the seasoned breadcrumbs. Be gentle to make sure the breading sticks.
05 -
Put the coated mushroom pieces into the air fryer basket in a single layer, giving each piece space. Mist them lightly with oil, and cook at 375°F for around 7 to 9 minutes until crispy and golden, shaking them halfway through.
# Notes:
01 -
You'll need to work in batches if your air fryer isn't big enough.
02 -
Make sure to give the mushrooms a spritz of cooking oil before frying to get them extra crispy.
03 -
They taste best fresh out of the fryer while still hot and crunchy.