Ingredients
Scale
- 2 large Portobello mushroom caps (wiped clean)
- 1/2 cup 100% Concord grape juice (chilled)
- 1 cup Panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 teaspoon dried thyme
- 1/2 teaspoon kosher salt
- 2 cups high-heat vegetable oil (for deep frying)
Instructions
- Step 1: Slice the Portobello mushroom caps into thick strips resembling french fries, approximately 1/2-inch wide. Place the strips in a shallow dish and pour the chilled grape juice over them, allowing them to briefly soak for 3 to 4 minutes to absorb a subtle fruity note. Drain the fries and pat them lightly to remove excess liquid.
- Step 2: Prepare a three-stage dredging station. In the first shallow bowl, mix the flour with the kosher salt and dried thyme. In the second bowl, whisk the two eggs. In the third bowl, place the Panko breadcrumbs.
- Step 3: Carefully dredge each mushroom strip, ensuring a full coating in each stage: first, lightly coat in the seasoned flour (shaking off excess); second, dip thoroughly in the beaten egg mixture; and finally, firmly press into the Panko breadcrumbs to ensure maximum coverage.
- Step 4: Heat the vegetable oil in a heavy-bottomed pot or deep fryer until it reaches 350°F (175°C). Alternatively, preheat an air fryer to 400°F (200°C) or an oven to 425°F (220°C) if baking.
- Step 5: Fry the breaded mushrooms in small batches for 3 to 4 minutes, turning occasionally, until they are deep golden brown and crispy. If using an air fryer, cook for 8-10 minutes, flipping halfway. Remove the cooked mushroom fries and drain them on a wire rack or paper towels before serving immediately.
Notes
- Store any leftover mushroom fries loosely covered in the refrigerator for up to 48 hours, ensuring they are completely cool before covering to prevent steam buildup and sogginess.
- To restore maximum crispness, reheat cooled fries in a single layer in an air fryer at 350°F (175°C) for 4 minutes, or on a baking sheet in a hot oven until sizzling.
- Serve these unique fries hot with a tangy, creamy dipping sauce, such as a sharp goat cheese aioli or a quick mix of mayonnaise and balsamic glaze, to balance the subtle grape flavor.
- Do not extend the grape juice soak past 4 minutes, as excessive moisture will cause the breading to fail; a thorough but gentle pat-down afterward is essential before beginning the dredging process.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American