- 8 medium Portobello mushrooms, stems removed
- 2 cups plain flour
- 2Tb corn flour
- 1 free range egg
- 2 cups soda water
- 3 cups panko bread crumbs
- 2Tb sesame seeds
- Sunflower oil for frying
- Lemon wedges to serve
- 1Tb ZoOSh Free Rang
- Place all the slaw ingredients into a large bowl, season with a pinch of sea salt and set aside.
- Heat 1 cm of sunflower oil in a frying pan over a medium heat (170 degrees).
- Whisk the plain flour, corn flour, egg, soda water and a good pinch of sea salt into a large bowl until smooth.
- Mix the panko and sesame seeds together onto a flat tray.
- Dip the mushrooms into the batter, drain off any excess and then place into the panko crumb mixture and toss to coat.
- Cook the mushrooms, in batches for 2-3 minutes each side, or until crisp on the outside and cooked in the middle. Drain the mushrooms on kitchen towel.
- To serve, place the schnitzels onto a serving plate along with a pinch of sea salt. Add on the beetroot slaw and lemon wedges. Enjoy!
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