Portobello Fries with Meyer Lemonnaise
Description
These decadent deep fried portobellos are so good, you won't be able to stop eating them. They make a fantastic appetizer or are great as a side dish. Serve them with the tasty lemonnaise for an even better taste.
Ingredients
vegetable oil
2 large portobello mushroom caps, sliced into 1/4 inch slices
2 c. buttermilk
1 c. all-purpose flour
pinch of salt
Meyer Lemonnaise
1/3 c. mayonnaise
freshly squeezed juice from 2 Meyer lemons
salt, to taste
freshly ground black pepper
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
Wipe off mushrooms.
Heat several inches of oil to 340 degrees in a deep pot, using a thermometer for accuracy.
Mix buttermilk, flour and salt together to make a batter that is the consistency of a thick pancake batter.
When oil is hot, coat mushrooms in the batter; shake off excess; fry, in batches, until golden brown and crispy. Flip mushrooms over in the oil a couple of times, cooking about 3 to 4 minutes. Drain mushrooms on paper towels.
Lemonnaise:
Whisk the mayonnaise and lemon juice together until smooth; add a pinch of salt and lots of freshly ground black pepper. The sauce will be somewhat thin.