Recipe courtesy of Martha Stewart
Save Recipe Print
Total:
26 min
Active:
20 min
Yield:
6 servings
Level:
Intermediate

Ingredients

Directions

Heat oil to 325 degrees F.

Cut mushrooms crosswise into 3/8-inch thick slices. Lightly dust them with 2 tablespoons flour; set aside. In a medium bowl, whisk together flour, club soda, eggs, and coarse salt to form a batter.

Dip portobello fries into batter. Blanch fries in hot oil. Drain on a paper towel-lined baking sheet. Let cool. Heat oil to 375 degrees F. Cook the blanched fries in hot oil until golden brown and crispy. Drain on a paper towel-lined baking sheet. Season with sea salt, and serve with ponzu sauce.

Ponzu Sauce:

1 teaspoon soy sauce

3 tablespoons ketjap manis

1 teaspoon Thai fish sauce

6 tablespoons mirin

2 teaspoons rice wine vinegar

2 (1/8-inch) thick slice ginger, smashed

In a small bowl, combine soy sauce, ketjap manis, fish sauce, mirin, and rice wine vinegar. Add ginger. Cover, and let stand overnight, refrigerated. Strain through a fine sieve.

Yield: about 2/3 cup

Trending Videos 6 Videos

Get the recipe

Watermelon and Cucumber Salad 00:42

This refreshing summertime salad can be made with just a few ingredients.

IDEAS YOU'LL LOVE

Garlic Home Fries

Recipe courtesy of Food Network Kitchen

Portobello Fries

Recipe courtesy of Food Network Kitchen

Portobello Mushroom Fries

Recipe courtesy of Guy Fieri

Portobello Mushroom "Fries"

Recipe courtesy of Rachael Ray

Portobello Mushroom Fries

Recipe courtesy of The Neelys

Portobello Mushroom "Fries"

Recipe courtesy of Rachael Ray

Portobello Burgers

Recipe courtesy of Sandra Lee

Browse Reviews By Keyword

          Dig In

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.