Mushroom Fries- 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
Harissa Yoghurt- 2 tsp harissa
- 1 cup Greek-style yoghurt
| Mushroom Fries- 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- Mix harissa together with yoghurt. Serve with fries
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