Portobello Mushroom Fries


3 jumbo Portobello mushrooms
salt and pepper to season mushrooms
3 eggs
1 cup flour
1½ cups half and half
1 teaspoon kosher salt
1 teaspoon black pepper
½ teaspoon white pepper
¼ teaspoon red pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika

Sprinkle the mushrooms with a little salt and pepper. Cut the mushrooms into large planks.

Crack eggs in a bowl and add a cup of flour and stir until the batter becomes very thick. Slowly add half and half and stir to remove all the lumps. The batter should be thin enough to coat a spoon but not thick and clumpy.

Add kosher salt, black, white and red pepper, garlic, onion powder and paprika to the batter. Heat frying oil to 375 degrees. Roll the mushrooms in flour, dip them in the batter and carefully place in the hot oil. Cook until they are golden brown. When the fries are golden brown, remove them from the oil and drain on paper towels.

Use ranch dressing for dipping.