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Portobello Fries with Soy Dipping Sauce

SERVINGS
4
RATE THIS RECIPE
(36)
Ed Brown's Portobello Fries
Ed Brown's Portobello FriesTODAY
SERVINGS
4
RATE THIS RECIPE
(36)

Ingredients

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
  • 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.

    Preparation

    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.