Ingredients:
3 large portabella mushrooms
1/4 cup flour
2 eggs
1 tablespoon milk
1 1/2 cups panko
1/2 teaspoon ground pepper
1 teaspoon salt
1/2 teaspoon garlic powder
2 tablespoons parmesan cheese
3 cups deep frying oil
Directions:
Clean and remove stems from mushrooms. Slice into 1/2″ thick strips.
Put flour in zip loc bag. Add mushroom slices (6-8 at a time) and shake to coat. Remove from bag and shake off excess flour.
Beat eggs and milk together in a bowl and dip each mushroom slice to coat.
Mix Panko crumbs, pepper, salt, garlic powder, and parmasan in a zip loc bag. Add mushrooms (again 6-8 at a time) and shake to coat.
Heat oil in deep fryer to 300 degrees. Fry mushroom strips in small batches until golden and crispy (turn after a couple of minutes). Can also be pan fried.
Drain and immediately salt to taste.
Serve with low fat Peppercorn Ranch dressing for dipping.
Servings: 4
Time preparation: 15 min.
Time total: 20 min.