Cheesy Portobello Fries with Spicy Ketchup

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.

Portobello Fries with Spicy Ketchup

Portobello Fries with Spicy Ketchup

Portobello Fries with Spicy Ketchup

Spicy Ketchup

Portobello Fries with Spicy Ketchup

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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 frying

For 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 taste

Directions:

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.

      

21 Responses to “Cheesy Portobello Fries with Spicy Ketchup”

  1. #
    1
    Aggie — April 25, 2012 at 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 :)

  2. #
    2
    Julie @ Table for Two — April 25, 2012 at 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 ;)

  3. #
    3
    elizabeth @ chronic venture — April 25, 2012 at 10:30 am

    oooo snap. yum!

  4. #
    4
    Cassie — April 25, 2012 at 11:50 am

    I love panko! Kelly, these are gorgeous. Perfect way to consume portobellos!

  5. #
    5
    Bev Weidner — April 25, 2012 at 12:06 pm

    OOOOMMMMMGGGGGG. I’m SO loving this.!

  6. #
    6
    Ashley @ Wishes and Dishes — April 25, 2012 at 2:14 pm

    I LOVE panko…these look amazing!

  7. #
    7
    Jesica @ Pencil Kitchen — April 26, 2012 at 12:04 am

    Definitely better than your original fries. :D

  8. #
    8
    Captain Micah — April 26, 2012 at 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.

  9. #
    9
    cookingrookie — April 28, 2012 at 3:43 am

    Oh my, this recipe sounds amazing! I have never heard of portobello fries – what a brilliant idea :-)

  10. #
    10
    Jenny @ BAKE — April 29, 2012 at 4:37 am

    these look delicious! I don’t think I would have anything left to photograph!

  11. #
    11
    Anita Stein Rubenstein — May 17, 2012 at 8:03 pm

    These look amazing and I cannot wait to try them. Perfect for those of us who love portobellos!

  12. #
    12
    pat mcdonald — May 25, 2012 at 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

  13. #
    13
    ellen tinder — January 27, 2013 at 9:11 am

    could these be baked instead of deep fried?

  14. #
    14
    Jennifer — March 31, 2013 at 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.)

  15. #
    15
    Des @ Life's Ambrosia — June 18, 2013 at 5:32 pm

    Oh. My. God. These look amazing. I love that they are coated in panko. Panko is one of my favorite things to use in the kitchen because it helps make things so crispy. I can’t wait to try these.

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