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Mix 1 cup breadcrumbs, 1/4 cup grated pecorino, 2 tablespoons chopped parsley and some salt and pepper in a bowl. Beat 1 egg with 2 tablespoons water in another bowl. Scrape the gills from 3 portobello mushroom caps; cut into strips. Dredge in flour; dip in the egg, then the crumbs. Fry in 350 degrees F vegetable oil until golden. Serve with ketchup.
Photograph by Antonis Achilleos
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Photo: Portobello Fries Recipe
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By luvsweetstuff
California
on April 24, 2013
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I have been making these for years, as an appetizer...always a huge success! I found the recipe in a San Francisco cookbook and I serve them with lemon aioli...and the smell from frying doesn't bother me at all.
By CTB2
Texas Hill Country
on October 09, 2010
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Easy enough and tasty. However, the grease really smells up the kitchen, smells like you fried fish. I used crushed chex cereal instead of the Panko and worked great. They fry up quickly so be prepared to stay right near the pan. Wondering if you could do them in a high degree oven? Might try that next time instead of the smelly frying.
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