Portobello Fries with Cilantro Lime Aioli
Servings 2
Ingredients
Cilantro lime aioli
- 1 ounce cilantro
- ½ cup mayonnaise
- juice of 1 lime
- 1 clove garlic
- ½ teaspoon salt
Fries
- oil for frying
- 3 portobello mushrooms sliced into 1-inch thick slices
- ½ cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon Italian seasoning
- ½ teaspoon black pepper
- 2 large eggs whisked
- 1 cup grated parmesan
Instructions
- Prepare the cilantro lime aioli. Combine all ingredients in a blender including cilantro, mayonnaise, lime juice, garlic, and salt. Puree until smooth and set aside.
- Fill a large wide pan with enough oil to come up ½-inch. Preheat frying oil to 350 degrees F.
- Combine flour with garlic powder, paprika, salt, Italian seasoning, and black pepper in a medium bowl. Whisk eggs in a separate bowl. Put parmesan in a third bowl.
- Dredge the sliced mushrooms in seasoned flour. Dip them in the egg then coat with shredded parmesan. Carefully drop the mushrooms into the hot oil and fry until golden brown, about 3-4 minutes, flipping halfway through. Remove from oil and drain on paper towels. Serve with cilantro lime aioli.
Video
Notes
The cilantro lime aioli can be prepared up to 3 days in advance.
