spicy avocado and portobello mushroom fries

by Leah Halmagyi


  • 2 avocadoes*
  • 4 large Portobello mushrooms
  • 1 cup rice flour
  • 375ml ice-cold beer
  • ¾ cup plain flour
  • 1 tsp fine salt
  • 1 tsp cream of tartar
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp ground coriander seed
  • ½ tsp ground chilli
  • vegetable oil, for deep frying
  • chopped parsley, lemon wedges and aioli, to serve


Preparation time: 10 minutes
Cooking time: 10 minutes
Serves: 4

1 Halve, seed and scoop the avocadoes, then slice into wedges. Slice the mushrooms 1cm
thick. Mist with water, then toss gently in rice flour and set aside for 5 minutes.
2 Place the beer in a large bowl with 2 cups ice cubes. Mix the four, salt, cream of tartar
and spices, then sift into the beer, whisking very gently to combine. Dip the avocado and
mushroom pieces in, then fry in hot (180°C) vegetable oil for 2-3 minutes, until very crispy.
Drain well on kitchen paper, then serve with parsley, lemon and aioli.