Cheesy Portobello Fries with Spicy Ketchup
You know it’s a successful recipe shoot when you wind up with Panko on your camera and ketchup in your hair. Welcome to my average Saturday.
These Cheesy Portobello Fries were barely out of the boiling oil before I snatched one up to taste, plunging it into a kicked up version of ketchup before crunching into my first bite. I balanced the tray of hot, crispy fries in one hand while holding the ketchup and my camera in the other, and then made a beeline for my windowsill. I sampled “just one more” before setting up the above shot.
Long story short: 15 minutes passed and I found myself scrambling to style a photo-worthy portobello pile with all that remained of the deep-fried carnage. I thought I’d learned my lesson after the Homemade Barbecue Potato Chips. Photograph first, eat second. But somewhere between the 6 feet that separates my kitchen from my photo “studio” (and by “studio,” I mean dining room table) I must’ve mixed up the order.
Panko breadcrumbs are the real secret to the crispiest crunch when frying. Toss them with shredded Parmesan and fresh herbs and you have the ultimate breadcrumb mix to stick to seafood, poultry, vegetables and apparently Nikon cameras, which become innocent bystanders when trapped between hot portobello fries and my appetite.
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Cheesy Portobello Fries with Spicy Ketchup
Yield: 4 servings
Prep Time: 25 min
Cook Time: 10 min
Ingredients:
For the portobello fries:
4 large portobellos
2 cups Panko breadcrumbs, lightly crushed
1½ teaspoons dried oregano
2 Tablespoons chopped flat-leaf parsley
½ cup shredded Parmesan
3/4 cup flour
3 large eggs
Vegetable oil, for fryingFor the spicy ketchup:
2 teaspoons olive oil
1 clove garlic, minced
3/4 cup ketchup
1 Tablespoon crushed red pepper flakes, or to taste
2 Tablespoons hot sauce, or to tasteDirections:
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 ½-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 365ºF.
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 365ºF between each batch and repeat frying process with remaining portobellos.
Serve the portobello fries warm with the spicy ketchup.
Kelly's Notes:
Ketchup is considered a dry ingredient when it comes to measuring because it can be leveled off, so make sure you use a dry measuring cup.
You can easily adjust the spiciness of the ketchup to your personal taste by adding more or less crushed red pepper flakes and hot sauce.
Aggie — April 25, 2012 @ 9:04 am
Ok, these look just glorious!!!! That crust is perfect, I love portobellos, never thought to turn them into fries! Gorgeous photos, I have cravings.
I was thinking of you this morning, never got to tell you what a pleasure it was to meet you at FBF!! I am seeing your book floating around and am excited for you, I wish you lots of success!!
Kelly Senyei replied: — April 25th, 2012 @ 9:05 am
You are so sweet, Aggie! Thank you so much! It was so great meeting you at FBF, and I only wish we had longer to chat
Julie @ Table for Two — April 25, 2012 @ 9:40 am
wow, these look amazing!! i love how crispy they are!! and i love anything that’s spicy for dipping!! this is figure friendly too for me for that FL sun
elizabeth @ chronic venture — April 25, 2012 @ 10:30 am
oooo snap. yum!
Cassie — April 25, 2012 @ 11:50 am
I love panko! Kelly, these are gorgeous. Perfect way to consume portobellos!
Bev Weidner — April 25, 2012 @ 12:06 pm
OOOOMMMMMGGGGGG. I’m SO loving this.!
Ashley @ Wishes and Dishes — April 25, 2012 @ 2:14 pm
I LOVE panko…these look amazing!
Cheesy Portobello Fries « Utterly Smitten — April 25, 2012 @ 7:12 pm
[...] fries, and they were delicious (as always). So what a treat to find out that Kelly has a recipe for Cheesy Portobello Fries up on her blog today! These look extra crunchy–gotta love panko–and she also has a [...]
Jesica @ Pencil Kitchen — April 26, 2012 @ 12:04 am
Definitely better than your original fries.
Captain Micah — April 26, 2012 @ 11:23 am
Your pictures are stunning! I don’t even LIKE mushrooms but would probably warf these down because they look so stinkin’ yummy!
I would probably use zucchini, since mushrooms have never been friends of mine.
Friday Foodgawker Favorites « foodie fabulista — April 27, 2012 @ 2:28 pm
[...] fried shroom: Cheesy portobello fries with spicy ketchup I love fried mushrooms and this just takes it over the [...]
cookingrookie — April 28, 2012 @ 3:43 am
Oh my, this recipe sounds amazing! I have never heard of portobello fries – what a brilliant idea
Jenny @ BAKE — April 29, 2012 @ 4:37 am
these look delicious! I don’t think I would have anything left to photograph!
Anita Stein Rubenstein — May 17, 2012 @ 8:03 pm
These look amazing and I cannot wait to try them. Perfect for those of us who love portobellos!
pat mcdonald — May 25, 2012 @ 7:20 pm
These sound wonderful. I was just wondering if they could be baked in the oven, instead of frying? Since the mushrooms thrmselves are quite low calorie, I could eat them more often without feeling too guilty:)
Pat
Pinterest foods | Hampton Roads Realtor, Life, Family, Inspiration — June 30, 2012 @ 8:23 pm
[...] It was amazing. It came from this site Just a taste [...]
ellen tinder — January 27, 2013 @ 9:11 am
could these be baked instead of deep fried?
Just a Taste » Beer-Battered Onion Rings — January 30, 2013 @ 7:40 am
[...] they’re seasoned and served hot with your choice of dipping sauces. Opt for a side of homemade spicy ketchup to keep your taste buds on their toes. Then sit back and tune in to the tube as you wash them down [...]
Jennifer — March 31, 2013 @ 11:35 pm
Tried these tonight for family movie night–a huge hit! Absolutely delicious and fabulous texture! Thank you! (I would like to try them baked too.)