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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Wahid Khan baba
[email protected]I made these fritters for my kids and they devoured them! They're a great way to get kids to eat their vegetables.
Donkor Gifty
[email protected]These fritters were perfect for a party appetizer. They were easy to make and everyone loved them.
Terius Verastegui
[email protected]These fritters were a bit too oily for my taste. I think I would use less oil next time.
vizkid x
[email protected]I'm not a vegan, but I'm always looking for new vegetarian recipes. These fritters were a great way to get my daily dose of vegetables.
Nadir Hussain
[email protected]These fritters were delicious! I served them with a side of roasted vegetables and they were the perfect meal.
Blessing Arani
[email protected]I had some trouble getting the fritters to stay together. I think I might have needed to use more bread crumbs.
Mohammad Sorif
[email protected]The fritters were good, but the garlic aioli was a bit too strong for me. I think I would use less garlic next time.
Nouman Abbasi
[email protected]These fritters were a bit bland for my taste. I think I would add some more herbs and spices next time.
Jerone Akorli
[email protected]I made these fritters for my family and they loved them! The kids especially loved the garlic aioli. I'll definitely be making these again.
heidi mac
[email protected]These fritters were easy to make and turned out great! I used panko breadcrumbs instead of regular breadcrumbs, and they added a nice crunch. The garlic aioli was also very good.
Rana Dayyaan
[email protected]I'm not usually a fan of portobello mushrooms, but these fritters were surprisingly delicious. The breading was light and fluffy, and the mushrooms were cooked perfectly. I'll definitely be making these again.
Jalal Noori
[email protected]These portobello fritters were a hit at my party! They were crispy on the outside and tender on the inside, and the garlic aioli was the perfect dipping sauce. I'll definitely be making these again.