(makes about 30 fries)
- 4 portobello mushrooms
- 1 cup buttermilk
- 1 egg, beaten
- 1 and 1/2 tsp. salt
- 3/4 tsp. pepper
- 3/4 cup flour
- 1/2 cup ground Parmesan cheese, plus 1/3 cup more
- 1 and 1/2 cups panko breadcrumbs
- 3 cups vegetable oil
- 2 Tbsp. Italian parsley leaves, chopped
- Truffle salt
Line a baking sheet with parchment paper. Line a second baking sheet with parchment paper and place a rack on it.
Remove stems from the mushrooms. Using a spoon, scrape out the gills on the bottom of the cap. Turn the mushrooms cap side up and cut into 1/2″ slices.
In a small bowl, whisk together the buttermilk, egg, 1/2 tsp. salt and 1/4 tsp. pepper. In a second small bowl, whisk together the flour, 1/2 tsp. salt and 1/4 tsp. pepper. In a medium bowl, stir together the 1/2 cup Parmesan cheese, panko breadcrumbs, 1/2 tsp. salt and 1/4 tsp. pepper.
One by one, dip the mushroom slices into the flour mixture and then into the buttermilk mixture, then into the Parmesan-panko mix. Make sure they are well coated. Place on the parchment-lined baking sheet until ready to cook.
Heat oil in a large sauté pan to 325°F. (The oil should come about halfway up the sides of the pan.) When oil is hot, carefully place five or six of the portobello fries in the oil. Be careful not to crowd the pan. Cook until golden brown on each side, turning them over halfway through.
Place the cooked fries on the rack on the baking sheet and keep in a warm place. Finish cooking the remaining fries.
TO FINISH AND SERVE:
Sprinkle the fries with truffle salt, the remaining 1/3 cup of Parmesan and chopped Italian parsley.
For parties, serve fries in colorful paper cups as a vegetarian and gluten-free appetizer!