Portobello Fries with Meyer Lemonnaise Recipe

Introduction

Portobello Fries with Meyer Lemonnaise are a crispy, flavorful twist on classic fries. These battered mushroom slices are fried to golden perfection and paired with a bright, tangy lemon-mayo sauce that’s perfect for dipping.

Ingredients

• Vegetable oil (for frying)
• 2 large portobello mushroom caps, sliced into 1/4 inch slices
• 2 cups buttermilk
• 1 cup all-purpose flour
• Pinch of salt
• For the Meyer Lemonnaise:
  • 1/3 cup mayonnaise
  • Juice from 2 Meyer lemons
  • Salt and fresh cracked pepper to taste

Instructions

1. Step 1: Heat several inches of vegetable oil in a deep pot to 340°F. Use a thermometer to ensure the temperature is accurate.
2. Step 2: In a bowl, mix the buttermilk, flour, and a pinch of salt together until you get a thick batter, similar in consistency to pancake batter.
3. Step 3: When the oil is hot, dip the portobello slices into the batter, letting any excess drip off.
4. Step 4: Fry the battered mushrooms in batches, turning them a couple of times, until they are golden brown and crispy, about 3 to 4 minutes per batch.
5. Step 5: Remove the fries with a slotted spoon and drain them on paper towels to remove excess oil.
6. Step 6: To make the Meyer Lemonnaise, whisk together the mayonnaise and Meyer lemon juice until smooth. Season with salt and plenty of fresh cracked black pepper.
7. Step 7: Serve the crispy portobello fries with the lemonnaise sauce for dipping.

Tips & Variations

• Use a thermometer to keep the oil temperature steady for crispier fries that aren’t greasy.
• Swap buttermilk for regular milk mixed with a tablespoon of lemon juice or vinegar if you don’t have buttermilk on hand.
• Add a pinch of cayenne pepper or smoked paprika to the batter for a little extra kick.
• Try substituting Meyer lemon juice with regular lemon juice if Meyer lemons aren’t available, though the flavor will be a bit more tart.

Storage

Store leftover portobello fries in an airtight container in the refrigerator for up to 2 days. Reheat them in a 375°F oven or air fryer for 5–7 minutes to help them stay crispy. The Meyer Lemonnaise can be kept in the fridge for up to 3 days but is best served fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake the portobello fries instead of frying?

Yes, you can bake them at 425°F on a greased baking sheet for about 20 minutes, flipping halfway through. They won’t be as crispy as fried but will be a healthier alternative.

What are Meyer lemons, and can I substitute them?

Meyer lemons are sweeter and less acidic than regular lemons, giving the sauce a mellow citrus flavor. If you can’t find Meyer lemons, regular lemon juice works fine but will be tangier.

Portobello Fries with Meyer Lemonnaise Recipe

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4.4 from 66 reviews

• Author: Isabella
• Total Time: 25 minutes
• Yield: 4 servings 1x

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Description

Crispy and flavorful Portobello Fries paired with a zesty Meyer Lemonnaise make for a delightful appetizer or snack. These mushroom fries are coated in a seasoned buttermilk batter and deep-fried to golden perfection, then served with a creamy lemon-infused mayo dip that adds a fresh, tangy kick.

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Ingredients

Scale 1x2x3x

For the Portobello Fries

• Vegetable oil, for frying (several inches for deep frying)
• 2 large portobello mushroom caps, sliced into 1/4 inch slices
• 2 cups buttermilk
• 1 cup all-purpose flour
• Pinch of salt

For the Meyer Lemonnaise

• 1/3 cup mayonnaise
• Juice from 2 Meyer lemons
• Salt, to taste
• Fresh cracked black pepper, to taste

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Instructions

1. Heat the oil: Pour several inches of vegetable oil into a deep pot and heat it to 340°F (171°C), using a thermometer to ensure accurate temperature control for frying.
2. Prepare the batter: In a bowl, mix together the buttermilk, all-purpose flour, and a pinch of salt until the batter reaches the consistency of thick pancake batter, ensuring it can coat the mushroom slices evenly.
3. Batter and fry the mushrooms: Coat the portobello mushroom slices in the batter, shaking off any excess. Carefully place them in the hot oil in batches to avoid overcrowding. Fry them for 3 to 4 minutes, flipping occasionally to achieve an even golden brown and crispy texture.
4. Drain the fries: Remove the fried mushroom slices with a slotted spoon and place them on paper towels to drain excess oil and maintain crispiness.
5. Make the Meyer Lemonnaise: In a small bowl, whisk together the mayonnaise and Meyer lemon juice until smooth. Season with a pinch of salt and generously add fresh cracked black pepper. The sauce should be somewhat thin and perfect for dipping.
6. Serve and enjoy: Serve the crispy Portobello Fries hot with the Meyer Lemonnaise on the side for dipping.

Notes

• Ensure the oil temperature stays consistent around 340°F to prevent greasy fries and ensure crispiness.
• Adjust the thickness of the batter with a little more flour or buttermilk if needed.
• Meyer lemons are sweeter and less acidic than regular lemons, making the lemonnaise milder and ideal for dipping; regular lemon juice can be used if unavailable.
• Portobello mushroom slices should be about 1/4 inch thick for even cooking and good texture.
• Fry in batches to avoid overcrowding which lowers oil temperature and affects crispiness.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Appetizer
• Method: Frying
• Cuisine: American

Keywords: Portobello fries, mushroom fries, Meyer lemonnaise, fried mushrooms, appetizer, dipping sauce, crispy fries, vegetarian