Battered and pan-fried until crispy, these portobello fries are a fun and delicious side dish or appetizer for any mushroom lover. Pair with your favorite dipping sauce and devour! Gluten-free.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Side Dishes
Cuisine: American
Keyword: fried portobello mushrooms, how to fry portobello mushrooms, portobello fries
3large portobello mushroom capssliced about 1/4" thick
3/4cupgarbanzo bean flourchickpea flour
3/4cupwater
1teaspoongarlic powder
1/2teaspoonsalt
pepper to taste
1/4cupavocado oil for pan fryingplus more as needed
Instructions
Whisk together the chickpea flour, water and spices in a medium bowl until a drippy batter consistency forms. It should be slightly thinner than pancake batter.
Add avocado oil to the bottom of a pan until there's a very thin layer covering the entire surface. Turn heat to medium/medium-high.
Once the oil is hot (it should sizzle if you dropped a tiny bit of batter into it), coat a sliced portobello in the batter using a fork. Knock off any excess batter against the side of the bowl then place into the pan. Repeat with as many slices of mushroom you can fit in the pan while still having room to flip.
Pan fry the mushrooms until golden brown on one side then flip and do the same on the other side.
Transfer to a paper towel lined plate or rack and repeat with the remaining mushrooms adding additional oil to the pan as needed.
Garnish with chopped parsley and serve with your favorite dipping sauce.
Best enjoyed immediately.
Notes
*Dipping sauce shown is: plain yogurt, lemon juice, lemon zest, garlic powder, salt & pepper.