Portobello Fritters With Garlic Aioli Recipes

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PORTABELLA FRIES WITH GARLIC AIOLI



Portabella Fries with Garlic Aioli image

An easy vegetarian side that's ready in only 25 minutes, our breaded and fried portabella mushrooms are perfect with our homemade garlic aioli dipping sauce.

Provided by By Angie McGowan

Categories     Side Dish

Time 25m

Yield 4

Number Of Ingredients 10

1/4 cup mayonnaise
2 cloves garlic, grated
1 teaspoon white wine vinegar
Vegetable oil for frying
1 egg
1/4 cup milk
1/2 cup Gold Medal™ all-purpose flour
1 teaspoon steak seasoning
1 cup Progresso™ plain bread crumbs
2 large portabella mushrooms, gills removed, sliced

Steps:

  • In small bowl, mix garlic aioli ingredients; set aside.
  • In deep fat fryer or 12-inch skillet, heat 2 to 3 inches oil to 375°F or over medium heat.
  • In large bowl, beat egg, milk, flour and steak seasoning with whisk. In another large bowl, add bread crumbs. Add sliced mushrooms to batter, and toss well to coat evenly. Then add mushroom slices 1 at a time to bread crumbs, and coat well. Fry mushroom slices in hot oil 3 to 4 minutes, turning once, until deep golden brown.
  • Drain mushrooms on paper towels or on cooling rack. Serve warm with garlic aioli as a dipping sauce.

Nutrition Facts : ServingSize 1 Serving

PORTOBELLO FRIES



Portobello Fries image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Mix 1 cup breadcrumbs, 1/4 cup grated pecorino, 2 tablespoons chopped parsley and some salt and pepper in a bowl. Beat 1 egg with 2 tablespoons water in another bowl. Scrape the gills from 3 portobello mushroom caps; cut into strips. Dredge in flour; dip in the egg, then the crumbs. Fry in 350 degrees F vegetable oil until golden. Serve with ketchup.

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