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Portobello Fries with Meyer Lemonnaise<\/p>\nPortobello Fries with Meyer Lemonnaise<\/p>\n
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vegetable oil<\/p>\n
2 large portobello mushroom caps, sliced into 1\/4 inch slices<\/p>\n
2 cups buttermilk<\/p>\n
1 cup all purpose flour<\/p>\n
pinch of salt<\/p>\n
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1\/3 cup mayonnaise<\/p>\n
juice from 2 Meyer lemons<\/p>\n
salt and fresh cracked pepper<\/p>\n
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Heat several inches of oil to 340F in a deep pot. Use a thermometer for accuracy. Meanwhile, mix the buttermilk, flour and salt together to make a batter. It should have the consistency of a thick pancake batter. When the oil is hot, coat the mushrooms in the batter, shaking off any excess, and fry, in batches, until golden brown and crispy. Flip the mushrooms over in the oil a couple of times. This will take about 3 to 4 minutes. Drain the mushrooms on paper towels. To make the Lemonnaise, whisk the mayo and the lemon juice together until smooth. Add a pinch of salt, and lots of fresh cracked black pepper. The sauce will be on the thin side.<\/p>\n","protected":false},"excerpt":{"rendered":"
Portobello Fries with Meyer Lemonnaise vegetable oil 2 large portobello mushroom caps, sliced into 1\/4 inch slices 2 cups buttermilk 1 cup all purpose flour pinch of salt 1\/3 cup mayonnaise juice from 2 Meyer lemons salt and fresh cracked pepper Heat several inches of oil to 340F in a deep pot. Use a thermometer for accuracy. Meanwhile, mix the buttermilk, flour and salt together to make a batter. It should have the consistency of a thick…<\/p>\n