Portobello Fries with Meyer Lemonnaise Recipe

Introduction

Portobello fries are a delicious, crispy alternative to traditional fries, perfect for mushroom lovers looking for something savory and satisfying. Paired with a bright and tangy Meyer Lemonnaise, this snack or appetizer brings a fresh twist to your favorite fried treat.

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
• 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 to 340°F (170°C) in a deep pot. Use a thermometer to ensure accurate temperature.
2. Step 2: In a bowl, mix the buttermilk, flour, and a pinch of salt together to create a batter. It should have the consistency of thick pancake batter.
3. Step 3: When the oil is hot, dip the portobello slices into the batter, allowing any excess to drip off.
4. Step 4: Fry the coated mushrooms in batches, turning them a few times in the oil, until they are golden brown and crispy, about 3 to 4 minutes.
5. Step 5: Remove the fries with a slotted spoon and drain 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. The sauce will be slightly thin.
7. Step 7: Serve the portobello fries hot with the lemonnaise on the side for dipping.

Tips & Variations

• For extra crunch, double-dip the mushroom slices by coating them twice in the batter before frying.
• Try adding a pinch of cayenne pepper or smoked paprika to the batter for a spicy kick.
• Swap Meyer lemons for regular lemons if unavailable, but expect a slightly less sweet and fragrant sauce.
• Use a slotted spoon when frying to keep the oil clean and prolong its usability.

Storage

Portobello fries are best enjoyed fresh and crispy. If you need to store leftovers, place them in an airtight container and refrigerate for up to 2 days. To reheat, bake them in a 375°F (190°C) oven for 8–10 minutes to restore crispness. The Meyer Lemonnaise should be stored in the refrigerator and used within 2 days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Portobello Fries without buttermilk?

You can substitute buttermilk with regular milk mixed with a tablespoon of lemon juice or vinegar, letting it sit for 5 minutes to curdle. This will provide similar tanginess and help the batter stick.

Is Meyer Lemonnaise hard to make?

Not at all! It’s a simple mix of mayonnaise and fresh Meyer lemon juice, seasoned with salt and pepper. The fresh lemon juice adds brightness that complements the fried mushrooms perfectly.

Portobello Fries with Meyer Lemonnaise Recipe

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★★★★★

4.9 from 64 reviews

Crispy and golden Portobello Fries coated in a flavorful buttermilk batter and paired with a tangy Meyer Lemonnaise dip. These delicious fries offer a tasty twist on classic fries, featuring the meaty texture of portobello mushrooms and a refreshing citrus mayonnaise sauce.

• Author: Tara
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Appetizer
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Portobello Fries

• 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, to taste
• Fresh cracked black pepper, to taste

Instructions

1. Heat the oil: Pour several inches of vegetable oil into a deep pot and heat to 340°F (171°C). Use a thermometer to accurately monitor the temperature for perfect frying.
2. Prepare the batter: In a mixing bowl, combine the buttermilk, all-purpose flour, and a pinch of salt. Stir until the mixture reaches the consistency of thick pancake batter, ensuring it will coat the mushrooms evenly.
3. Fry the mushrooms: Once the oil is hot, dip the portobello mushroom slices into the batter, allowing any excess to drip off. Carefully place them into the hot oil in batches, frying until they become golden brown and crispy, about 3 to 4 minutes. Flip the mushrooms a couple of times during frying to cook evenly.
4. Drain the fries: Remove the fried mushroom slices from the oil and place them on paper towels to drain any excess oil and maintain their crispiness.
5. Make the Meyer Lemonnaise: In a small bowl, whisk together the mayonnaise and fresh Meyer lemon juice until smooth. Season with a pinch of salt and plenty of freshly cracked black pepper. The sauce will be slightly thin, perfect for dipping.
6. Serve: Plate the portobello fries alongside the Meyer Lemonnaise dip and enjoy this crispy, tangy treat immediately while hot.

Notes

• Maintain the oil temperature around 340°F to ensure crispy fries that are not greasy.
• Use a thermometer for precise oil temperature control during frying.
• Do not overcrowd the pot when frying to prevent the temperature from dropping.
• Meyer lemons provide a sweeter, less acidic lemon flavor; if unavailable, use regular lemons but adjust sugar or seasoning to balance.
• Drain fries well on paper towels to keep them crispy.
• This recipe is best served fresh and hot for maximum crispiness.

Keywords: Portobello Fries, Meyer Lemonnaise, Mushroom Fries, Fried Mushrooms, Appetizer, Vegetarian Snack