Ingredients
Portobello Tenders
- 1 1/2 cups Beer or Seltzer
- 1 cups Flour
- 1 tbsp Cornstarch
- 1 tsp Garlic Powder
- 1 tsp Dried Basil Leaves
- 1 tsp Dried Parsley Leaves
- 1/4 tsp Cumin
- 1/4 tsp Turmeric
- 1/2 tsp Cayenne
- 2 cups Panko Crumbs
- 4 pcs Portobello Mushrooms
Tahini Yogurt Sauce
- 3 tbsp Plant-based Yoghurt
- 2 tbsp Tahini
- 1 tbsp Olive Oil
- 1/2 pcs Lemon Juice
- 1 tbsp Fresh Thyme
Instructions
Crunchy Portobello Tenders
- Preheat pot with your cooking oil of choice
- In a mixing bowl, add all dry batter ingredients and mix well
- Once mixed, add the seltzer water or beer. Mix well
- On a baking sheet add your panko bread crumbs. Set aside
- Wash and cut your portobello mushrooms in strips
- Coat your mushroom strips in the batter and roll in the bread crumbs
- Add in a hot pot with oil, frying until golden brown
Tahini Yogurt Dipping Sauce
- Add all ingredients in a mixing bowl. Mix well until thoroughly combined
- Serve these with your favorite Coconut Bowls and enjoy