Crispy Portobello Mushroom Fries with Zesty Ponzu Dipping Sauce
Satisfy your cravings with these mouthwatering Crispy Portobello Mushroom Fries, a delightful vegetarian alternative to traditional fries! This recipe brings together juicy portobello mushrooms, perfectly seasoned and coated in a light, crispy tempura batter. Paired with a zesty Ponzu dipping sauce that features a perfect blend of soy sauce, sweet ketjap manis, and fragrant ginger, these fries offer a burst of flavor in every bite. Ideal as an appetizer, snack, or even a side dish, this recipe is easy to prepare and a sure hit at gatherings. Enjoy the robust umami taste and addictive crunch created by frying the mushrooms to golden perfection, perfect for dipping and sharing!
N/A
Servings
300
Calories
13
Ingredients
Ingredients
Portobello mushrooms
8 (Remove stems and gills, cut into fries)
All-purpose flour
2 cups (Divide into two portions for dusting and batter)
Club soda
2 cups (Use for batter mixing)
Large eggs
2 (Beat before adding to batter)
Kosher salt
1 teaspoon (Add to batter)
Canola oil
5 cups (For frying)
Sea salt
to taste (For seasoning after frying)
Soy sauce
1/2 teaspoon (For dipping sauce)
Ketjap manis
1 1/2 tablespoons (For dipping sauce)
Thai fish sauce
1/2 teaspoon (For dipping sauce)
Mirin
3 tablespoons (For dipping sauce)
Rice wine vinegar
1 teaspoon (For dipping sauce)
Fresh ginger
1 slice (Smashed for infusion in dipping sauce)
Instructions
1
For the Dipping Sauce: In a bowl, combine the soy sauce, ketjap manis, Thai fish sauce, mirin, and rice wine vinegar. Add a slice of smashed fresh ginger to infuse the flavors. Cover and marinate in the refrigerator overnight for best results.
2
Once marinated, strain the sauce through a fine chinois or sieve to remove ginger and any solids. Set aside.
3
For the Fries: Begin by preparing the portobello mushrooms. Carefully remove the stems and using a spoon, scoop out the gills from the underside of each mushroom cap.
4
Slice the mushrooms into thick 'steak fries' shapes to ensure they hold their structure during frying.
5
Lightly dust the sliced mushrooms with 2 tablespoons of all-purpose flour to help the batter adhere better.
6
In a mixing bowl, combine the remaining flour, club soda, eggs, and kosher salt. Whisk until smooth to create a light tempura batter.
7
Dip each portobello fry into the batter, ensuring they are evenly coated.
8
Heat canola oil in a deep pot or fryer to 325°F (160°C). Carefully blanch the battered fries in the oil for about 2-3 minutes, or until lightly golden.
9
Remove the blanched fries from the oil and drain on clean towels. Allow them to cool slightly.
10
Increase the oil temperature to 375°F (190°C). Once hot, fry the mushrooms in batches until they turn golden brown and crispy, about 2-3 minutes.
11
Drain again on dry towels and immediately season with sea salt to taste.
12
Serve the crispy portobello fries with the zesty ponzu dipping sauce and enjoy!
Nutrition Information
23g
Fat
20g
Carbs
6g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Crispy Portobello Mushroom Fries?
They are a mouthwatering vegetarian alternative to traditional fries, featuring juicy portobello mushrooms coated in a light, crispy tempura batter.
What ingredients are in the Zesty Ponzu Dipping Sauce?
The sauce contains soy sauce, ketjap manis, Thai fish sauce, mirin, rice wine vinegar, and a slice of smashed fresh ginger.
How should I prepare the portobello mushrooms for frying?
Remove the stems and scoop out the gills with a spoon, then slice the caps into thick steak fries shapes.
How long should the dipping sauce marinate?
For the best results, the sauce should be covered and marinated in the refrigerator overnight.
What is the purpose of dusting the mushrooms with flour?
Lightly dusting the sliced mushrooms with flour helps the tempura batter adhere better to their surface.
What are the components of the tempura batter?
The batter is made by whisking together flour, club soda, eggs, and kosher salt until smooth.
What type of oil is recommended for frying?
Canola oil is recommended for frying these mushroom fries.
What is the initial frying temperature for blanching?
The oil should be heated to 325 degrees Fahrenheit (160 degrees Celsius) for the initial blanching step.
How long should the mushrooms be blanched?
The battered fries should be blanched in the oil for about 2 to 3 minutes until they are lightly golden.
What is the temperature for the second fry?
Increase the oil temperature to 375 degrees Fahrenheit (190 degrees Celsius) for the final crisping.
How long does the second frying step take?
Fry the mushrooms in batches for about 2 to 3 minutes until they turn golden brown and crispy.
When should I season the mushroom fries with sea salt?
Drain the fries on dry towels and immediately season them with sea salt to taste right after the final fry.
Is this recipe suitable for vegetarians?
Yes, it is a vegetarian alternative to traditional fries, though it contains eggs and fish sauce.
Can this recipe be made vegan?
The recipe is tagged as vegan-friendly, but you would need to substitute the eggs and Thai fish sauce with vegan alternatives.
What is Ketjap Manis?
Ketjap manis is a sweet soy sauce that adds a unique depth of flavor to the dipping sauce.
How many calories are in a serving of these fries?
There are approximately 300 calories per serving.
What is the fat content of the mushroom fries?
This recipe contains 23 grams of fat per serving.
How many carbohydrates are in this dish?
There are 20 grams of carbohydrates per serving.
How much protein is provided in this recipe?
This recipe provides 6 grams of protein per serving.
How many mushrooms are needed?
The recipe calls for 8 portobello mushrooms.
How much club soda is used for the batter?
You will need 2 cups of club soda for the tempura batter.
Why should I remove the mushroom gills?
Removing the gills helps ensure the fries maintain their structure and prevents the dish from becoming messy.
What should I do with the ginger after marinating the sauce?
Strain the sauce through a fine chinois or sieve to remove the ginger and any other solids.
What is the best way to serve these fries?
Serve them hot and crispy alongside the prepared zesty ponzu dipping sauce.
What type of flour is used in this recipe?
The recipe uses 2 cups of all-purpose flour, divided for dusting and the batter.
How many ingredients are required in total?
There are 13 ingredients required to make both the fries and the dipping sauce.
Can I prepare the dipping sauce in advance?
Yes, the sauce needs to marinate overnight, making it a perfect component to prepare in advance.
What kind of salt goes into the batter?
One teaspoon of kosher salt is added to the tempura batter mixture.
Is fresh ginger necessary for the sauce?
Yes, a smashed slice of fresh ginger is used to infuse the sauce with its fragrant flavor.
What occasions are these fries suitable for?
They are ideal as an appetizer, snack, or side dish for gatherings and parties.