curry garlic portobella fries w mustard aoli

How To Make curry garlic portobella fries w mustard aoli

• 1

  To make the Aioli heat the cream over med heat until hot. whisk in the flour and cook until it's thickened and browned a bit. Stir in the chicken stock.Remove from heat and mix in the remaining ingredients for the aioli. Set aside to cool.
• 2

  Remove the stems from the portabella mushrooms and scrape the gills off and discard. Slice into 24 slices.
• 3

  In one shallow dish place the flour combined with the curry and salt. Beat the eggs until fluffy and add them to a second shallow dish Add the panko to a third shallow dish.
• 4

  Place the garlic in a big bowl and throw a little extra salt and curry powder on it.
• 5

  Get your oil hot. If using a deep fryer set to 375 degrees. Can also use a cast iron skillet with about 3 inches of oil
• 6

  When the oil is hot work in batches and roll the mushroom slices in the flour shaking off excess. Dip in the egg and coat it well then roll in the panko. Deep fry for 2 minutes until the coating becomes brown.
• 7

  Rmove to a paper towel. Once all the fries are done. Throw them in the bowl with the garlic and seasoning and shake coating them well in the garlic.
• 8

  Serve with the aioli
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