Crispy Mushroom Fries Recipes

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PORTOBELLO MUSHROOM FRIES



Portobello Mushroom Fries image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

Peanut oil, for frying
5 large portobello mushrooms
1/2 cup all-purpose flour
1 1/2 cup panko bread crumbs
1/4 cup finely grated Parmigiano-Reggiano
2 tablespoons finely chopped fresh parsley leaves
1/2 teaspoon red pepper flakes
Salt and freshly ground black pepper
3 eggs, lightly beaten

Steps:

  • Preheat oil in a deep-fryer to 350 degrees F.
  • Remove the gills and stems from the underside of the mushrooms and trim the edges off. Slice into 1/4-inch strips.
  • Measure flour into a pie plate. In another pie plate or bowl, combine panko, Parmigiano, parsley, red pepper flakes and salt and pepper.
  • Dredge the mushrooms in flour, followed by the egg wash and finally in the panko.
  • Working in batches, place the breaded mushroom slices in the hot oil and fry for 3 to 4 minutes, until golden brown. Drain on a paper towel lined sheet tray.

FRIED MUSHROOMS



Fried Mushrooms image

At my house, we don't like those fried mushrooms that are black and slimy where the breading slides easily off. This recipe is just a very crisp breading on a fresh mushroom. They'll 'pop' when you cut into them they are so fresh. Panko breadcrumbs are a polished bread crumb that you can find in an Asian market or the International section of your favorite food store and they make just a wonderful crunchier coating, too.

Provided by luvmybge

Categories     Vegetable

Time 25m

Yield 3 serving(s)

Number Of Ingredients 7

10 ounces fresh white mushrooms, wiped clean
1 cup flour
1/2 cup cornstarch
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup water
2 cups breadcrumbs (Panko if you can find them)

Steps:

  • Mix flour, cornstarch, baking powder and salt in a bowl.
  • Add water to make a batter.
  • Dip clean mushroom into batter letting excess batter drip off.
  • I find it easier to stick a toothpick into the mushroom to dip it.
  • After dipping into batter roll in Panko breadcrumbs to coat.
  • Deep fry in oil until golden.
  • We like to serve with cocktail sauce.

PORTOBELLO MUSHROOM "FRIES"



Portobello Mushroom

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 7

4 large portobello mushroom caps
Extra-virgin olive oil, for drizzling, plus 1/4 cup
Steak seasoning blend, such as Montreal Steak Seasoning, or coarse salt and black pepper
2 eggs, beaten
1/4 cup flat-leaf parsley, chopped
1 cup Italian bread crumbs
1/2 cup shredded or grated Parmesan

Steps:

  • Preheat a grill pan over medium high to high heat.
  • Scrape the gills off the underside of portobello mushroom caps with a spoon. Brush caps gently with a damp cloth to clean them. Drizzle caps with oil to keep them from sticking to the grill pan and season the caps with steak seasoning or salt and black pepper.
  • Grill mushrooms 3 or 4 minutes on each side under a loose tin foil tent until just tender. Remove from heat and cool 5 minutes.
  • Slice grilled caps into 1/2-inch strips. Turn strips in egg, then coat in mixture of parsley, bread crumbs and cheese. Cook "fries" over medium high heat in enough extra-virgin olive oil to coat a nonstick skillet in a thin layer, about 1/4 cup. "Fries" will brown in 2 or 3 minutes on each side.

CRISPY HOME FRIES



Crispy Home Fries image

Super yummy and easy way to make crispy home fries that everyone will love! Serve as a side with your favorite breakfast!

Provided by Suzannah Cornue

Categories     100+ Breakfast and Brunch Recipes     Potatoes

Time 35m

Yield 4

Number Of Ingredients 5

4 medium russet potatoes, peeled
½ large onion
1 tablespoon olive oil
1 pinch garlic salt, or to taste
1 pinch seasoned salt, or to taste

Steps:

  • Cut potatoes into 3/4-inch cubes. Cut onion into 2 or 3 slices, then cut rings in half and separate the layers.
  • Heat oil in a 10-inch nonstick skillet over medium-high heat. Add cubed potatoes to the hot skillet and season with garlic salt and seasoned salt. Spread them out evenly over the bottom and allow to cook for 5 to 8 minutes without turning. Turn, and continue cooking, turning every 5 to 8 minutes, until evenly browned.
  • When potatoes have reached the desired color, add onion. Cook, stirring every couple of minutes, until onion is slightly cooked, 5 to 8 minutes longer.
  • Carefully remove potatoes and onions from the oil and place on a paper towel-lined plate. Allow to cool for 2 to 5 minutes before serving.

Nutrition Facts : Calories 206 calories, Carbohydrate 40.3 g, Fat 3.6 g, Fiber 3.1 g, Protein 4.8 g, SaturatedFat 0.5 g, Sodium 151.2 mg, Sugar 2.1 g

CRISPY FRENCH-FRIED MUSHROOMS



Crispy French-fried Mushrooms image

Make and share this Crispy French-fried Mushrooms recipe from Food.com.

Provided by Chicagopm

Categories     Vegetable

Time 35m

Yield 20 appetizers

Number Of Ingredients 10

1/2 cup flour
1 teaspoon salt
1/2 teaspoon baking powder
1/8 teaspoon pepper
5 cups Corn Chex, crushed
1 egg, separated
1/3 cup milk
1 teaspoon sugar
1 lb fresh mushrooms, cleaned
oil (for frying)

Steps:

  • Thoroughly mix flour, salt, baking powder and pepper.
  • Beat egg yolk and milk together.
  • Blend in the dry ingredients.
  • Beat egg white until foamy, add sugar and beat until stiff but not dry.
  • Fold into milk mixture.
  • Dip mushrooms in batter.
  • Drain.
  • Roll in Chex cereal crumbs.
  • Drop in a few at a time into deep, hot oil (385 degrees).
  • Fry until golden brown, turning once.

Nutrition Facts : Calories 51.5, Fat 0.6, SaturatedFat 0.2, Cholesterol 11.1, Sodium 204, Carbohydrate 10, Fiber 0.5, Sugar 1.4, Protein 2

QUICK & CRISPY HOME FRIES



Quick & Crispy Home Fries image

In order to get a crispy crust like the fries at your local diner you need to precook and cool them. When you pan fry a cold starch, it gets a beautifully crispy surface.

Provided by Chef John

Categories     Side Dish     Potato Side Dish Recipes

Time 45m

Yield 2

Number Of Ingredients 9

3 large russet potatoes, peeled and quartered
2 tablespoons olive oil
1 tablespoon butter
Salt and freshly ground black pepper to taste
¼ teaspoon paprika
cayenne pepper to taste
1 pinch garlic powder
1 pinch onion powder
1 tablespoon Chopped fresh chives

Steps:

  • Arrange potato pieces evenly on a microwave-safe plate. Microwave on high until just tender, about 4 minutes. Let cool to room temperature. Cut potatoes into bite-size chunks.
  • Heat butter and olive oil in a non-stick skillet over medium-high heat. When butter melts and starts to turn brown, swirl the pan and add the potatoes. Shake pan to arrange in an even layer. Season with salt, pepper, paprika, garlic powder, and onion powder.
  • As potatoes brown, toss them and keep turning them every few minutes until they are crusty and crispy-edged and a rich reddish-brown color, 10 to 12 minutes. If potatoes seem to be cooking too quickly, reduce heat to medium. Serve topped with chopped chives.

Nutrition Facts : Calories 612.5 calories, Carbohydrate 101.1 g, Cholesterol 15.3 mg, Fat 19.8 g, Fiber 7.4 g, Protein 12.1 g, SaturatedFat 5.6 g, Sodium 146.9 mg, Sugar 3.8 g

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