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Crispy Portobello Fries with Zesty Meyer Lemonnaise is a dish that perfectly marries the earthy flavors of portobello mushrooms with the bright, refreshing notes of Meyer lemon. This unique treat has gained popularity not just among mushroom lovers but also among those looking for a delicious, plant-based snack that doesn't compromise on taste or texture. The allure of crispy, golden-brown portobello fries lies in their satisfying crunch combined with a creamy, zesty dipping sauce that elevates each bite.
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Crispy Portobello Fries with Zesty Meyer Lemonnaise

Discover a delicious twist on a classic snack with these Crispy Portobello Fries dipped in zesty Meyer lemonnaise. Perfectly combining earthy mushroom flavors and a refreshing lemony kick, this plant-based treat is both satisfying and nutritious. Ideal for movie nights, appetizers, or a healthy side dish, these fries are easy to make and a great alternative to potato fries. Impress your guests with this culinary delight! #PortobelloFries #HealthySnacks #PlantBased #MeyerLemon #CrispyFries #YummyRecipes #VegetarianEats

Ingredients

For the Portobello Fries:

4 large portobello mushrooms

1 cup all-purpose flour

2 large eggs

1 cup panko breadcrumbs

1 teaspoon garlic powder

1 teaspoon paprika

½ teaspoon salt

½ teaspoon black pepper

½ cup grated Parmesan cheese (optional)

Oil for frying (canola or vegetable oil works well)

For the Zesty Meyer Lemonnaise:

1 cup mayonnaise

2 tablespoons Meyer lemon juice (freshly squeezed)

Zest of 1 Meyer lemon

1 teaspoon Dijon mustard

1 teaspoon honey

Salt and pepper to taste

Optional: 1 tablespoon fresh parsley, finely chopped

Instructions

Prepare the Portobello Fries:

    - Preheat your oven to 200°F (95°C) and line a baking sheet with parchment paper.

      - Clean and slice the portobello mushrooms into fry-shaped strips, approximately 1/2 inch thick.

        Set Up Dredging Station:

          - In three separate bowls, prepare:

            - Bowl 1: All-purpose flour mixed with a pinch of salt and pepper.

              - Bowl 2: Whisk together eggs until well beaten.

                - Bowl 3: Combine panko breadcrumbs, garlic powder, paprika, Parmesan cheese, salt, and pepper.

                  Dredge the Fries:

                    - Dip a portobello strip first into the flour, coating it evenly.

                      - Next, dip it into the egg mixture, allowing any excess to drip off.

                        - Finally, coat it in the panko mixture, pressing gently to adhere. Set aside on a plate and repeat with the remaining strips.

                          Fry the Portobello Fries:

                            - In a large skillet, heat oil over medium-high heat until shimmering (about 350°F/175°C).

                              - Fry the portobello fries in batches, being careful not to overcrowd the pan. Cook each side for about 3-4 minutes or until golden brown and crispy.

                                - Use a slotted spoon to transfer the fries to the lined baking sheet and keep them warm in the oven while you fry the remaining batches.

                                  Make the Zesty Meyer Lemonnaise:

                                    - In a medium bowl, combine mayonnaise, Meyer lemon juice, lemon zest, Dijon mustard, and honey. Whisk until smooth.

                                      - Season with salt and pepper to taste, and stir in fresh parsley if desired.

                                        Serve:

                                          - Arrange the crispy portobello fries on a serving platter and serve warm with the zesty Meyer lemonnaise on the side for dipping.

                                            Prep Time: 20 min | Total Time: 40 min | Servings: 4