Portobello Mushroom Fries (Print Version)
# Ingredients:
→ For the Shrooms
01 -
3 jumbo portobello caps
→ The Crispy Outside
02 -
½ cup plain flour (62.5g)
03 -
2 large eggs, room temperature
04 -
1 cup unsweetened panko crumbs (216g)
05 -
½ cup finely grated Parmesan (50g)
→ Flavor Boost
06 -
1 tsp garlic powder
07 -
1 tsp onion powder
08 -
1 tsp smoked paprika
09 -
1 tsp coarse salt
10 -
½ tsp ground black pepper
→ To Serve
11 -
Dip it in ranch dressing
# Instructions:
01 -
Turn your air fryer on and heat it up to 375°F (190°C). Let it run for around 3-5 minutes.
02 -
Wipe portobello caps with a wet paper towel. Remove the stems, and use a spoon to gently scrape out the dark underlayer. Slice them into half-inch strips.
03 -
Line up three shallow bowls. Put the flour in the first, beat eggs in the second, and mix the panko, Parmesan, and seasonings in the last one.
04 -
Coat mushroom pieces in flour first, dip them next in the egg, and then press them into the breadcrumb mixture. Make sure everything sticks nicely.
05 -
Arrange them one by one in your air fryer basket. Keep space between each piece, spray lightly with oil, and cook at 375°F for 7-9 minutes. Shake the basket halfway so everything cooks evenly. They’re done when they’re golden and crunchy.
# Notes:
01 -
It’s fine to fry in batches if everything doesn’t fit at once.
02 -
For the crunchiest result, don’t forget that oil spray before air frying.
03 -
These taste the best if you eat them immediately while they’re warm and crispy.