• 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.
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