Super easy, crispy mushroom fries. A nutritious alternative to regular chips and perfect for summer entertaining.
Mushroom Fries
Ingredients
Vegetable oil, for deep-frying
100g (2/3 cup) plain flour
3 eggs, lighly beaten
2 cups panko breadcrumbs
250g Portabella Mushrooms, stalks trimmed, cut into thin fries
Salt and pepper, to season
Method
Heat enough oil in a large saucepan to come one-third up the sides to 170°C
Meanwhile, place the flour, eggs and breadcrumbs into 3 separate wide, shallow bowls
Season the flour well with salt and pepper. Dust the mushroom fries in the flour, shaking off any excess, dip into the egg, then coat well in the breadcrumbs
In batches, deep-fry the fries for 5 minutes or until golden and cooked. Drain well on paper towel and season with salt
Harissa Yoghurt
Ingredients
2 tsp harissa
1 cup Greek-style yoghurt
Method
Mix harissa together with yoghurt. Serve with fries
