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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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.
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