|► Makes 4 Small Servings|
|Mild-flavoured cooking oil, for frying 1/2 pound (225 g) portobello mushrooms
1/4 cup (30 g) plus
1 tablespoon (8 g) chickpea flour
1/3 cup (47 g) cornmeal
1/4 cup (40 g) gluten-free panko breadcrumbs
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon 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)
|Heat 1 inch (2.5 cm) of mild-flavoured cooking oil in a cast-iron skillet over medium heat to 375°F (190°C).
Slice the portobello mushrooms into 1/2-inch (1.2 cm)-wide strips. Dust the strips with the 1 tablespoon (7 g) chickpea flour.
In a large bowl, whisk together the remaining 1/4 cup (30 g) chickpea flour, cornmeal, panko breadcrumbs, onion powder, salt, thyme, and black pepper. Stir in the soy-free non-dairy milk until combined, with no dry pockets.
Carefully dunk a few of the portobello strips into the breading mixture, coating them fully but letting the excess drip off. Place in the hot oil, being careful not to overcrowd the pan, and fry for 4 minutes. Flip and fry for an additional 3 minutes or until golden brown.
Remove the mushrooms with a slotted spoon and lay them on a paper towel– lined plate to drain. Repeat the dunking and frying process until all the mushroom strips have been fried. Serve hot with Quicky Marinara Sauce and/or Irresistible Ranch Dressing.