Cheesy Portobello Fries with Spicy Ketchup - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Skip the potatoes in favor of these easy, cheesy portobello fries served with a side of quick-fix spicy ketchup.
Ingredients
- 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
Instructions
- 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 1/2-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 365 ºF.
- 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 365 ºF between each batch and repeat frying process with remaining portobellos.
- Serve the portobello fries warm with the spicy ketchup.
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