Portobello Fries (v) Recipe
Panko bread fried portobello spears, garlic lemon aioli, spicy ketchup.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Portobello Fries
Method
Preparation
- 1
Prepare the Portobello Mushrooms
Clean the Portobello mushrooms and remove the stems. Slice each mushroom into spears.
- 2
Set up the Breading Station
In three separate bowls, place the flour mixed with salt and pepper, beaten eggs, and panko breadcrumbs mixed with garlic powder and paprika.
- 3
Bread the Mushrooms
Dip each Portobello spear into the flour, then into the egg, and finally coat it with panko breadcrumbs. Set aside on a plate.
- 4
Fry the Portobello Fries
In a large skillet, heat the vegetable oil over medium-high heat. Once hot, fry the breaded Portobello spears in batches until golden brown and crispy, about 3-4 minutes on each side. Drain on paper towels.
- 5