Portobello Crunchy Fries (Print Version)
# Ingredients:
→ Mushroom Prep
01 -
3 large portobello caps
→ Breading Mix
02 -
½ cup plain panko crumbs (216g)
03 -
½ cup shredded Parmesan cheese (50g)
04 -
2 large eggs, room temp
05 -
½ cup all-purpose flour (62.5g)
→ Flavor Add-Ins
06 -
1 teaspoon onion powder
07 -
1 teaspoon garlic powder
08 -
1 teaspoon kosher salt
09 -
1 teaspoon paprika
10 -
½ teaspoon ground black pepper
→ Dipping Sauce
11 -
Ranch dressing for serving
# Instructions:
01 -
Crank up your air fryer to 375°F (190°C) and let it heat for 3-5 minutes to get it ready.
02 -
Wipe your mushroom caps with a moist paper towel, pull off the stems, and use a spoon to remove the dark gills. Slice into ½-inch thick strips.
03 -
You’ll need three shallow dishes. First one holds flour, second has beaten eggs, and in the last, blend the panko, Parmesan, and spices together.
04 -
Dip each strip of mushroom in flour, then the eggs, and lastly, coat it with the seasoned breadcrumb mix. Press gently so it sticks well.
05 -
Put the breaded mushrooms in a single layer in the air fryer basket. Leave some space between them, and spray lightly with cooking oil. Cook at 375°F for 7-9 minutes, shaking halfway, until golden and crisp.
# Notes:
01 -
If they don’t all fit, you can fry them in batches.
02 -
Spraying a bit of oil ensures extra crispiness.
03 -
Enjoy them while they’re hot for the best taste.