PORTOBELLO FRITTERS WITH GARLIC AIOLI

PORTOBELLO FRITTERS WITH GARLIC AIOLI image

Yield 6-8 servings

Number Of Ingredients 26

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Aioli:
2 med garlic cloves, minced
2 egg yolks
3 tsp lemon juice
1/2 tsp salt
3/4 cup canola oil
1/4 cup extra-virgin olive oil
Fritters:
1 pound stemmed portobello mushrooms
1 cup flour
2 tsp salt, divided
2 eggs
1/8 cup water
2 cups panko crumbs
1 Tbsp chopped fresh thyme leaves (no stems)
1-1/2 cup peanut oil
Salad:
4-6 cups loosely packed arugula
1/2 cup thinly shaved Parmesan cheese
1 Tbsp rinsed & coarsely chopped capers
Vinaigrette:
1 Tbsp minced shallots
3 Tbsp sherry vinegar
1 tsp salt
1/2 Tbsp pepper
1/4 cup olive oil

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.