PORTOBELLO FRITTERS WITH GARLIC AIOLI
Steps:
- Aioli: Combine garlic, yolks, lemon juice & salt in a bowl. Whisk to blend. Whisk in oils very slowly (a few drops at a time) to make mayonnaise. Vinaigrette: Combine shallots, vinegar, salt & pepper. Add olive oil and whisk to blend. Fritters: Slice mushroom caps 1/2 inch thick. Combine flour and 1/2 tsp salt in a large bowl. Whisk eggs and water in another bowl until frothy. Combine panko crumbs, thyme and 1-1/2 tsp salt in a third bowl. Dip mushroom strips one at a time in flour (shake off excess), then egg, then in crumbs. Transfer to a cookie sheet. (May be made 3-4 hours ahead to this point.) Heat peanut oil to 350 degrees. Fry strips 4-6 at a time, until golden brown. Drain on paper towels. Assembly: Toss greens with 2/3 of vinaigrette. Divide among 6-8 plates, or place on large platter. Top with hot mushrooms strips. Scatter shaved Parmesan over salad. Mix capers with remaining vinaigrette and drizzle over salad. Serve aioli separately for dipping.
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Micah Welsh
[email protected]Not bad, but not great. The fritters were a bit bland, and the coating was a bit too thick. I think I'll try a different recipe next time.
Yolanda Khumalo
[email protected]These fritters were amazing! I'm not usually a fan of mushrooms, but I loved these. The coating was crispy and flavorful, and the mushrooms were tender and juicy. The garlic aioli was also delicious. I'll definitely be making these again.
Md Aiyoub Ali Pk
[email protected]I've made these fritters several times now, and they're always a crowd-pleaser. They're easy to make, and they're always a hit at parties. I love the crispy coating and the savory mushroom filling. The garlic aioli is also a must-have.
Roxie Rietmire
[email protected]These fritters were a bit too greasy for my taste. I think I would have preferred them if they had been baked instead of fried.
Legend 7.0
[email protected]I made these fritters for dinner last night, and they were a huge success. My whole family loved them, even my picky kids. The fritters were crispy on the outside and tender on the inside, and the garlic aioli was a perfect dipping sauce. I'll defini
Frank Browning
[email protected]These fritters were a delicious and healthy way to enjoy portobello mushrooms. I served them as an appetizer at a recent party, and they were a big hit. The fritters were crispy and flavorful, and the garlic aioli dipping sauce was the perfect comple
Sine Kunene
[email protected]Meh. The fritters were okay, but I wasn't blown away. The coating was a bit bland, and the mushrooms were a little dry. I think I'll stick to my regular mushroom recipes.
Jamar B. Shaw
[email protected]These fritters were easy to make and turned out great. I used a food processor to chop the mushrooms, which saved me a lot of time. I also added some chopped fresh parsley to the batter for extra flavor. The fritters were crispy on the outside and te
Sanjayshrestha Sanjay
[email protected]I'm not usually a fan of mushrooms, but these fritters changed my mind. The portobellos were cooked perfectly, and the coating was crispy and flavorful. I especially loved the garlic aioli dipping sauce. It added a nice touch of creaminess and spice.
Lebohang Emily
[email protected]These portobello fritters were a hit at my last dinner party! The combination of the savory mushrooms, crispy coating, and creamy garlic aioli was simply irresistible. My guests raved about them, and I've already had several requests for the recipe.