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Portobello Mushroom Fritters with Aioli
From The
Secrets of Success Cookbook:
Signature Recipes and Insider Tips
From San Francisco's Best Restaurants
Aioli:
2 medium garlic cloves, finely chopped
2 egg yolks
3 teaspoons fresh lemon juice
1/2 teaspoon salt
3/4 cup pure olive oil
1/4 cup extra-virgin olive oil
Vinaigrette:
3 tablespoons sherry vinegar
1 tablespoon minced shallot
1 teaspoon salt
1-1/2 teaspoons freshly ground black pepper
5 tablespoons extra-virgin olive oil
1/4 cup pure olive oil
Fritters:
4 cups all-purpose flour
Pinch of salt, plus 1 tablespoon
4 eggs
1/4 cup water
4 cups panko crumbs (see note)
1 tablespoon chopped fresh thyme
1 pound stemmed portobello mushrooms, cut into 1/2-inch
thick strips
6 cups peanut oil for frying |
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Garnish:
4 cups loosely packed arugula
1/2 cup thinly shaved Parmigiano-Reggiano cheese
1 tablespoon rinsed and coarsely chopped capers
To
prepare the aioli: Whisk the garlic, egg yolks, lemon
juice and salt in a medium bowl. Gradually whisk in both
oils until the mixture resembles mayonnaise. Cover and refrigerate
until ready to use.
To
prepare the vinaigrette: Whisk the vinegar, shallot,
salt and pepper in a small bowl to blend. Gradually whisk
in both oils until well blended.
To
prepare the fritters: Combine the flour and a pinch
of salt in a large bowl. In another bowl, whisk the eggs
and water until frothy. In a third bowl, combine the crumbs,
thyme and 1 tablespoon of salt.
Dip
the mushroom strips one at a time into the flour, then in
the egg mixture, then finally in the crumbs. Transfer to
a cookie sheet until ready to fry.
Heat
the peanut oil in a large saucepan to 350ºF. Fry the
mushrooms 6 at a time until golden brown. Using a slotted
spoon, transfer the mushrooms to paper towels to drain.
Toss
the arugula with 9 tablespoons of the vinaigrette in a large
bowl. Divide among 6 salad plates. Top with the hot mushrooms.
Scatter shaved Parmesan over the salads. Mix the capers
with the remaining vinaigrette and drizzle over. Serve the
aioli in small individual cups for dipping.
Yields
6 servings.
Note:
Panko (Japanese bread crumbs) are available in Japanese
markets and the ethnic aisles of some supermarkets.
(Updated: 10/27/08 SN) |
