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
- 1½ 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
- 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:
1. Heat the canola oil in a large pot to 325°F.
2. Cut the mushrooms into think strips, about 1/2-inch thick, like steak fries.
3. Lightly dust the mushrooms with 2 tablespoons of the flour.
4. In a bowl, mix together the flour, club soda, eggs and salt to form a batter.
5. Dip the portobello fries in the batter.
6. Cook the fries in for about a minute. Remove and drain on a paper towel-lined plate and let cool.
7. Increase the heat to bring the oil to 375°F.
8. 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.