Ingredients
- 2 large eggs
- 1 cup powdered Parmesan cheese
- 2 large portobello mushrooms, sliced into ¼-inch-thick fries
- Coconut oil, for frying
- Cilantro Lime Ranch Dressing, The Best Blue Cheese Dressing, or pizza sauce, homemade or store-bought, for serving
How to Make It
- In a shallow bowl, beat the eggs.
- Place the Parmesan cheese in another shallow bowl.
- Dip the portobello fries into the eggs, then dredge in the Parmesan, using your hands to coat each fry well.
- Put enough coconut oil in a 4-inch-deep (or deeper) cast-iron skillet so that it is about 1½ inches deep. Heat the oil to 350°F. Fry the steak fries in 2 batches for about 5 minutes per batch, until golden brown. Remove from the skillet and place on paper towels to drain.
- Arrange the fries on a serving platter. Serve with the keto dipping sauce of your choice.
- These fries are best served fresh, but any extras can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the fries on a rimmed baking sheet and broil for 3 minutes or until crispy.
Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 171 kcal Calories from Fat: 108 kcal |
% Daily Value*
|
Total Fat 12 g 34% |
Trans Fat 0.0 g |
carbohydrates 2 g 2% |
Dietary Fiber 1 g 3% |
Protein 17 g 34% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |