Portobello Fries with Meyer Lemonnaise —big slices of portobello mushrooms lightly coated in a buttermilk batter and fried until crispy ~ then dunked in a tangy lemonnaise!
These fried mushrooms are about to rock your world, and they’re ever so simple. Use them as an appetizer or a side dish, they make a unique alternative to French fries. Mushrooms become wonderfully juicy after frying, while still maintaining their firm texture.
I start by slicing portobello mushrooms into nice fat wedges. I dredge them in a batter made up of 2 to 1 buttermilk to flour, and then fry them in a few inches of vegetable oil heated to 340F.
TIP: If you don’t have a thermometer (and I highly recommend getting one!) you can drop a test mushroom into the oil, it should fry to golden in 3-4 minutes.
The above photo shows the mushroom wedges dusted with flour before going into the buttermilk batter, but I found that wasn’t necessary, the batter sticks to the bare mushrooms just fine.
The real fun begins when you dunk the hot crispy chewy wedges in a brightly flavored dip of mayonnaise and fresh squeezed Meyer lemon juice. Heaven!!
- vegetable oil
- 2 large portobello mushroom caps, sliced into 1/4 inch slices
- 2 cups buttermilk
- 1 cup all purpose flour
- pinch of salt
- 1/3 cup mayonnaise
- juice from 2 Meyer lemons
- salt and fresh cracked pepper
- Heat several inches of oil to 340F in a deep pot. Use a thermometer for accuracy.
- Meanwhile, mix the buttermilk, flour and salt together to make a batter. It should have the consistency of a thick pancake batter.
- When the oil is hot, coat the mushrooms in the batter, shaking off any excess, and fry, in batches, until golden brown and crispy. Flip the mushrooms over in the oil a couple of times. This will take about 3 to 4 minutes.
- Drain the mushrooms on paper towels.
- To make the Lemonnaise, whisk the mayo and the lemon juice together until smooth. Add a pinch of salt, and lots of fresh cracked black pepper. The sauce will be on the thin side.