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Portobello Fries with Ponzu Sauce

This recipe comes courtesy of chef Edward Brown of Sea Grill in New York City.

  • Servings: 6

Source: Martha Stewart Living Television, January 2001


  • 5 cups canola oil
  • 8 portobello mushrooms, stems and gills removed
  • 1 3/4 cups all-purpose flour, plus more for dredging
  • 2 cups club soda
  • 2 large eggs
  • 1 teaspoon coarse salt
  • Sea salt
  • Ponzu Sauce


  1. Heat oil to 325 degrees. Cut mushrooms crosswise into 3/8-inch-thick slices. Lightly dust them with 2 tablespoons flour; set aside. In a medium bowl, whisk together flour, club soda, eggs, and coarse salt to form a batter.

  2. Dip portobello fries into batter. Blanch fries in hot oil. Drain on a paper towel-lined baking sheet. Let cool. Heat oil to 375 degrees. Cook the blanched fries in hot oil until golden brown and crispy. Drain on a paper towel-lined baking sheet. Season with sea salt, and serve with ponzu sauce.

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