Crispy Portobello Mushroom Fries (Print Version)
# Ingredients:
→ For the Mushrooms
01 -
3 large portobello mushroom caps
→ For the Coating
02 -
½ cup all-purpose flour (62.5g)
03 -
2 large eggs, at room temp
04 -
1 cup plain panko breadcrumbs (216g)
05 -
½ cup freshly grated Parmesan cheese (50g)
→ Seasonings
06 -
1 teaspoon garlic powder
07 -
1 teaspoon onion powder
08 -
1 teaspoon paprika
09 -
1 teaspoon kosher salt
10 -
½ teaspoon black pepper
→ For Serving
11 -
Ranch dressing, for dipping
# Instructions:
01 -
Get your air fryer nice and hot by preheating it to 375°F (190°C) for about 3-5 minutes.
02 -
Clean your portobello caps with a damp paper towel, pop off the stems, and gently scrape out the dark gills with a spoon. Then slice them into ½-inch strips.
03 -
Grab three shallow bowls. Put flour in the first one, beat the eggs in the second, and in the third, mix together your panko, Parmesan, and all the seasonings until well combined.
04 -
Take each mushroom strip and coat it in flour, then dip in the egg mixture, and finally roll in the seasoned breadcrumbs. Press gently to help the coating stick.
05 -
Lay your coated mushrooms in a single layer in the air fryer basket, leaving some space between each piece. Give them a light spray with cooking oil, then cook at 375°F for 7-9 minutes until golden and crispy, shaking the basket halfway through.
# Notes:
01 -
You can cook these in batches if they don't all fit in your air fryer at once
02 -
For extra crispiness, make sure to spray with cooking oil before air frying
03 -
These are best served right away while hot and crispy