Ingredients

The following ingredients have 4 Servings
  • 4 large portobellos
  • 2 cups Panko breadcrumbs, lightly crushed
  • 1 1/2 teaspoons dried oregano
  • 2 Tablespoons chopped flat-leaf parsley
  • 1/2 cup shredded Parmesan
  • 3/4 cup flour
  • 3 large eggs
  • Vegetable oil, for frying
  • 2 teaspoons olive oil
  • 1 clove garlic, minced
  • 3/4 cup ketchup
  • 1 Tablespoon crushed red pepper flakes, or to taste
  • 2 Tablespoons hot sauce, or to taste

Instruction

  • Use a damp towel to clean off the tops of the portobello mushrooms, and then remove the stem and use a spoon to scrape out the gills.
  • Slice the portobellos into ½-inch wide strips.
  • Combine the Panko breadcrumbs, oregano, parsley and Parmesan in a small bowl. Place the flour in a second small bowl, and then lightly beat together the eggs in a third small bowl.
  • Bread each mushroom strip by coating it in the flour, then the eggs, and then the breadcrumbs. Set the breaded portobellos aside.
  • Prepare the spicy ketchup by setting a small saucepan over medium heat. Add the oil, then the garlic, and saute until golden. Add the ketchup, crushed red pepper flakes and hot sauce, stirring to combine. Cook 2 to 3 minutes until warm, then transfer to a serving bowl and set aside.
  • Heat 2 to 3 inches of vegetable oil in a large heavy-bottom pot over medium heat until it reaches 365ºF.
  • Working in small batches, fry the portobellos until golden brown, turning occasionally, for 1 to 2 minutes, or until golden brown. Transfer the portobello fries to a paper towel-lined plate and immediately season with salt. Return the oil to 365ºF between each batch and repeat frying process with remaining portobellos.
  • Serve the portobello fries warm with the spicy ketchup.