CRISPY PORTOBELLO STRIPS

SERVES 4 SMALL PORTIONS

  • Mild-flavoured cooking oil, for frying
  • 1/2 lb. (225 g) portobello mushrooms
  • 1/4 cup (30 g) plus
  • 1 tbsp. (8 g) chickpea flour
  • 1/3 cup (47 g) cornmeal
  • 1/4 cup (40 g) gluten-free panko breadcrumbs
  • 1/2 tsp. onion powder
  • 1/2 tsp. salt
  • 1/4 tsp. dried thyme
  • Pinch of freshly ground black pepper
  • 1 cup (235 ml) unsweetened soy- free non-dairy milk (nut-free, if necessary)
  • Quicky Marinara Sauce and/or Irresistible Ranch Dressing, for dipping (forgo the ranch dressing if nut-free is necessary)
  • NUTRITIONAL VALUES

    Calories: 139kcal
    Fat: 11g (1.3g S.Fat)
    Carbs: 8.2g
    Protein: 4.2g
    Sugar: 1.8g
    Sodium: 177mg

    METHOD

    Heat 1 inch (2.5 cm) of mild-flavoured cooking oil in a cast-iron skillet over medium heat to 190°C/375°F.

    Cut the portobello mushrooms into 1/2-inch (1.2-cm) strips. 1 tbsp (7 g) chickpea flour, dusted on the strips

    Whisk together the remaining 1/4 cup (30 g) chickpea flour, cornmeal, panko breadcrumbs, onion powder, salt, thyme, and black pepper in a large mixing bowl. Stir in the soy-free non-dairy milk until well combined and there are no dry pockets.

    Dip a few portobello strips into the breading mixture, coating them completely but allowing the excess to drip off. Fry for 4 minutes in hot oil, being careful not to overcrowd the pan. Fry for an additional 3 minutes, or until golden brown on the other side.

    With a slotted spoon, remove the mushrooms and place them on a paper towel–lined plate to drain. Repeat the dunking and frying until all of the mushroom strips are fried. Serve with Quicky Marinara Sauce and/or Irresistible Ranch Dressing while still hot.
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