Portobello Fries with Meyer Lemonnaise
Portobello Fries with Meyer Lemonnaise ---sliced portobello mushrooms in a buttermilk batter fried until crispy ~ with a tangy lemon mayonnaise dip!
Ingredients
- vegetable oil
- 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
Instructions
- 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.
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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