Portobello Mushroom Fries With Ponzu Dipping Sauce
- Ready In:
- 35mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
-
PORTOBELLO FRIES
- 8 portabella mushrooms
- 473.18 ml all-purpose flour
- 473.18 ml club soda
- 2 large eggs
- 4.92 ml kosher salt
- 1182.95 ml canola oil
- sea salt
-
PONZU SAUCE (SOY DIPPING SAUCE)
- 2.46 ml soy sauce
- 22.18 ml ketjap manis
- 2.46 ml Thai fish sauce
- 44.37 ml mirin
- 4.92 ml rice wine vinegar
- 1 slice fresh ginger, smashed
directions
- 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.
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RECIPE SUBMITTED BY
Ms B.
United States