- Serves: 4
- Preparation: 15 minutes
- Cooks In: 10 minutes
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Ingredients
Vegetable oil, for deep-frying
100g (2/3 cup) plain flour
3 eggs, lighly beaten
2 cups panko breadcrumbs
250g Portobello Mushrooms, stalks trimmed, cut into thin fries
Salt and pepper, to season
2 tsp harissa
1 cup Greek-style yoghurt
Method
1
Heat enough oil in a large saucepan to come one-third up the sides to 170°C
2
Meanwhile, place the flour, eggs and breadcrumbs into 3 separate wide, shallow bowls
3
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
4
In batches, deep-fry the fries for 5 minutes or until golden and cooked. Drain well on paper towel and season with salt
5
Mix harissa together with yoghurt. Serve with fries
Ingredients
Vegetable oil, for deep-frying
100g (2/3 cup) plain flour
3 eggs, lighly beaten
2 cups panko breadcrumbs
250g Portobello Mushrooms, stalks trimmed, cut into thin fries
Salt and pepper, to season
2 tsp harissa
1 cup Greek-style yoghurt
