Recipes, Small Bites

Portobello Fries with a Lemon Garlic Aioli

The first time I had portobello fries, I was in downtown Tampa at a restaurant called Gin Joint. After my first bite I was in love and knew I had to recreate them! 

Soaked in buttermilk and lightly fried in a beer batter and then dipped in a tangy aioli… They are seriously a dream! 

You can have them as an appetizer or use as a Taco Tuesday filling, either way you will crave these! And yes, you can bake them instead of frying and they will taste just as good!

The Lemon Garlic Aioli is a magical creamy sauce with a bright lemony tang and a savory garlic flavor that you will want to dip everything in from chips to veggies to any meat.

Ingredients

Portobello Fries

  • 4 Portobello mushrooms, about 1 pound, stems and gills scraped out, cut into 1/2-inch strips
  • 2 cups buttermilk
  • 3 large eggs, separated
  • 1 can beer (preferably lager or pale ale)
  • 3/4 cup all-purpose flour
  • 3/4 cup white cornmeal
  • ¼ cup grated Parmesan cheese
  • Kosher salt and freshly ground black pepper
  • 1/2 teaspoon cayenne pepper
  • Vegetable oil, for frying (about 2 ½  cups)

Lemon Aioli

  • ½ cup Mayo
  • 2 tablespoon Worcestershire Sauce
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, chopped
  • 1 small shallot, chopped
  • ½ lemon juiced
  • 1 zest of a lemon
  • 1 teaspoon sugar
  • 1 teaspoon ground pepper
  • 1 teaspoon chopped rosemary
  • 1 teaspoon chopped Italian parsley

Instructions

Make the aioli: Combine all the ingredients in a bowl and whisk until blended. Set in the refrigerator.

Prepare the mushrooms: In a shallow pan, soak the mushroom strips in the buttermilk, about 1 hour.

Make the batter: In a large bowl, combine the egg yolks, beer, flour, parmesan cheese, cornmeal, 1 teaspoon kosher salt, 1/2 teaspoon black pepper and the cayenne. 

Fill a skillet with the vegetable oil; heat over medium-high heat until a deep-fry thermometer registers 350 degrees F or drop a crumb in and it sizzles.

In a large bowl, beat the egg whites with a mixer until stiff peaks form. Gently fold the beaten egg whites into the batter. 

One at a time, dip the mushroom strips in the batter, then carefully lower into the hot oil. (Do this in batches if necessary-do not crowd the pot.) Fry until golden brown, 2 to 3 minutes, turning with tongs. Remove and drain on a paper towel-lined plate. 

Sprinkle with sea salt and serve with the garlic lemon  aioli.

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