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.