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Portobello Fries with Soy Dipping Sauce

Ed Brown's Portobello Fries
Ed Brown's Portobello FriesTODAY

Chef notes

Have fun with your vegetables! These snack-able and stackable fries are easy to eat and make an impressive presentation.

Technique tip: Do your frying in a pot much larger than you think you'll need to avoid any hot oil spilling over the sides.

Swap option: You can use almost any other vegetable for these fries. It's especially good with asparagus.


Soy dipping sauce
  • 1/2 teaspoon soy sauce
  • tablespoon sweet soy sauce (Ketjap Manis)
  • 1/2 teaspoon Thai fish sauce
  • 3 tablespoons mirin
  • 1 teaspoon rice wine vinegar
  • 1 slice fresh ginger, smashed
Portobello fries
  • 5 cups canola oil
  • 8 portobello mushrooms, stems and gills removed
  • 2 cups all-purpose flour, divided
  • 2 cups club soda
  • 2 large eggs
  • 1 teaspoon kosher salt
  • Sea salt


For the soy dipping sauce:

Mix all the ingredients together and let marinate covered in the refrigerator overnight. Strain and set aside until ready to serve.

For the Portobello fries:


Heat the canola oil in a large pot to 325°F.


Cut the mushrooms into think strips, about 1/2-inch thick, like steak fries.


Lightly dust the mushrooms with 2 tablespoons of the flour.


In a bowl, mix together the flour, club soda, eggs and salt to form a batter.


Dip the portobello fries in the batter.


Cook the fries in for about a minute. Remove and drain on a paper towel-lined plate and let cool.


Increase the heat to bring the oil to 375°F.


Cook the fries again at the higher until they are golden brown and crispy. Remove and drain on a paper towel-lined plate. Season the fries with sea salt and serve with soy dipping sauce.