- 400g Portobello mushrooms
- 100g flour
- 20g finely chopped sage
- 2 whole eggs
- 100g breadcrumbs (you can make your own from leftover stale bread, but shop-bought panko breadcrumbs work well too)
- Parmesan cheese
- A bottle of vegetable oil
- Slice the mushrooms into 1-inch chips.
- Blend the flour and sage together in a bowl.
- Coat the mushrooms with the blended flour first, then the egg and finally the breadcrumbs.
- Deep fry in hot vegetable oil for 1-2 minutes oil until golden brown. Remove with a slotted spoon and allow to drain on a paper towel to remove any excess oil.
- Season with salt and freshly grated parmesan while hot.
- 3 garlic cloves
- 2 egg yolks
- 150ml olive oil
- Juice of ½ a lemon
1. Finely chop, grate or press the three garlic cloves.
2. Crush the garlic on a chopping board using the flat of your knife. Pound together with the salt using a pestle and mortar – if you have one it makes things a little easier – to make an even paste.
3. Stir in the egg yolk and add the olive oil slowly at first, then increase it to a thin stream and stir constantly until a thick paste is formed (use a hand whisk to stir in the oil if you don’t have a pestle and mortar).
4. Add the lemon juice and season to taste.
Top tip! They’re hard to resist, but do allow the fires to cool off a little before eating them – they can get piping hot. Dunk away!
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