Steak Fries

PREP TIME: 5 minutes (not including time to make dressing)

COOK TIME: 10 minutes

YIELD: 4 servings

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

INSTRUCTIONS:

1. In a shallow bowl, beat the eggs.
2. Place the Parmesan cheese in another shallow bowl.
3. Dip the portobello fries into the eggs, then dredge in the Parmesan, using your hands to coat each fry well.
4. 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.
5. 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.
6. Arrange the fries on a serving platter. Serve with the keto dipping sauce of your choice.
7. These fries are best served fresh, but any extras can be stored in an airtight container in the refrigerator for up to 3 days.
8. To reheat, place the fries on a rimmed baking sheet and broil for 3 minutes or until crispy.