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Country-style Gluten-Free Portobello Mushroom Fries w/ Lemon Aioli

Country-style Gluten-Free Portobello Mushroom Fries w/ Lemon Aioli

30 mins.
3
Easy

Celebrating French Fry-day? These savory dippers make a great appeteaser with fancy lemon aioli or just plain old ketchup. A meatier alternative to regular potato french fries, especially if you've got mushroom lovers to impress. Juicy with the right amount of snap, there's so mushroom for creativity here!

Ingredients
2
Portobello Mushroom Caps, stemmed and trimmed of gills, sliced into 1/4 in. slices
2 cups
buttermilk
1 cup
CAULI-FLOUR
1/3 c.
mayonnaise
2
lemons, juiced
salt and pepper to taste
1 pinch
turmeric
Frying oil [vegetable, peanut, or safflower]
Cooking Instructions
Step 1

Heat several inches of oil in a deep pot over medium high heat. Check for a temperature of 340°

Step 2

In a shallow bowl, mix the buttermilk, CAULI-FLOUR, and a pinch of salt to the consistency of pancake batter.

Step 3

Coat the mushroom slices in the mixture, shake off excess, and fry for about 3 to 4 minutes (or until golden brown and crispy)

Step 4

Drain fries on paper towels.

Step 5

Whisk mayo, lemon juice, and salt and pepper, then sprinkle freshly cracked black pepper and turmeric on top of the dip.