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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Think fries are best made with potatoes? Try these and you'll change your mind, guaranteed! You will have extra breading to make these fries, which can be stored in an airtight lid in the refrigerator. Ingredients:
2 portabella mushrooms |
1/2 cup sifted all-purpose flour |
1/2 cup egg wash |
canola oil, for frying, heated to 350f |
1 lb panko breadcrumbs |
8 ounces parmigiano-reggiano cheese, finely grated |
4 ounces romano cheese, finely grated |
1 ounce freshly grated black pepper |
1 ounce fresh red pepper flakes |
1/4 cup finely chopped italian parsley |
1/4 cup finely grated lemon zest |
1/4 cup finely grated orange rind |
Directions:
1. Thoroughly mix all breading ingredients and put in an airtight container.
2. To make fries, clean mushrooms and then stem.
3. Put some of the breading mixture on a place.
4. Cut into 1/2 inch thick strips, and dredge in flour and shake off excess.
5. Place into egg wash followed by breading.
6. Placed breaded strips in hot oil for 2 to 3 minutes until golden brown.
7. Drain and serve at once.
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