Portobello Fries with Meyer Lemonnaise Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Frying
- Cuisine: American
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
