Portobello Fries with Ponzu Sauce

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  • Level: Intermediate
  • Total: 26 min
  • Prep: 20 min
  • Cook: 6 min
  • Yield: 6 servings
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5 cups canola oil

8 portobello mushrooms, stems and gills removed

1 3/4 cups all-purpose flour, plus more for dredging

2 cups club soda

2 large eggs

1 teaspoon coarse salt

Sea salt

Ponzu Sauce, recipe follows


  1. Heat oil to 325 degrees F.
  2. 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.
  3. 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.
  1. Ponzu Sauce:
  2. 1 teaspoon soy sauce
  3. 3 tablespoons ketjap manis
  4. 1 teaspoon Thai fish sauce
  5. 6 tablespoons mirin
  6. 2 teaspoons rice wine vinegar
  7. 2 (1/8-inch) thick slice ginger, smashed
  1. 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.
  2. Yield: about 2/3 cup