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Portobello Mushroom Fries With Ponzu Dipping Sauce
At a Glance
- Prep
- 15 minutes
- Cook
- 20 minutes
- Total
- 35 min
- Yield
- 4.00 - serving(s)
Categories
- Snack
Cuisine
- American
Cooking Method
- Fry
Difficulty
- Medium
Dietary
- Vegetarian
Allergens
- Possible Eggs — check ingredient labels
- May contain soy — check ingredients
- Possible Fish — check ingredient labels
- Possible sulphites — EU declaration threshold is above 10 mg/kg or 10 mg/litre total SO2; check product labels
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Portobello Mushroom Fries With Ponzu Dipping Sauce brings together 8 portabella mushrooms, 2 cups all-purpose flour, 2 cups club soda in a practical dish for home cooking. It takes about 35 min to prepare and cook. It makes approximately 4 servings.
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Ingredients
- 8 portabella mushrooms
- 2 cups all-purpose flour
- 2 cups club soda
- 2 large eggs
- 1 teaspoon kosher salt
- 5 cups canola oil
- sea salt
- 1/2 teaspoon soy sauce
- 1 1/2 tablespoons ketjap manis
- 1/2 teaspoon Thai fish sauce
- 3 tablespoons mirin
- 1 teaspoon rice wine vinegar
- 1 slice fresh ginger, smashed
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Instructions
For the Sauce: Mix the soy sauce, Ketjap Manis, Thai fish sauce, Mirin and rice wine vinegar.
Add the ginger and marinate overnight.
Strain the sauce through a fine chinois or sieve.
For the Fries: Remove the stems and the gills from the bottom of the Portobello mushrooms.
Cut the mushrooms like steak fries.
Lightly dust the mushrooms with 2 tablespoons of flour.
Mix the remaining flour, club soda, eggs and kosher salt to form a batter.
Dip the Portobello fries in this tempura batter.
Blanch the fires in the Canola oil at 325 degrees F.
Drain on a dry towel and let cool.
Heat the oil to 375 degrees F.
Cook the blanched fries in the hot oil until they are golden brown and crispy.
Drain on a dry towel and season with the sea salt.
Keep Cooking
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