Proud Sponsors of Chef Troy
Watch Chef Troy live every Tuesday morning on Troy's Everyday Eats on WCCB Charlotte 7-9 am

Crispy Parmesan Portabella Fries

  • 3 Each-Portabella Mushrooms
  • 2 Cups-Flour
  • 3 Eggs-beaten
  • 1 Cup-Parmesan Cheese-grated
  • 1 Cup-Panko Bread Crumbs
  • 2 Tablespoons-Fresh Parsley-leaves only, chopped
  • To Taste-Kosher Salt/Black Pepper
  • 1 Quart-Canola Oil

Directions

  1. Combine parmesan, bread crumbs, parsley, salt and pepper.
  2. Preheat fryer to 350 degrees.
  3. Slice mushrooms into ½” slices.
  4. Dredge in flour, shake off excess and dredge in egg.
  5. Let excess drip off and place in parmesan/bread crumb mixture.
  6. Place in fryer until golden brown, about 2-3 minutes.
  7. Remove, drain and season with salt/pepper and serve.