Meaty, hearty, and savory mushrooms meet their match with earthy root vegetable fries. And when they’re combined with chili aioli? Be prepared to have your taste buds fall madly in love. Low-carb equals pure deliciousness!
- 12 12 cherry tomatoes
- 2 oz. 60 g scallionscallions
- 2 2 red chili pepperred chili peppers
- 4 4 portabella mushroomportabella mushrooms
- 4¼ oz. 120 g butter or olive oil
- salt and pepper
- 1 lb 450 g celery root or rutabaga
- salt, to taste
- 2 cups 480 ml oil for frying or coconut oil
- 1 cup 240 ml mayonnaise
- 1 tablespoon 1 tablespoon chili powder
- 2 2 garlic clovegarlic cloves
- Mix together mayonnaise, chili powder and garlic. Place in the refrigerator while you are preparing the rest of the dish.
- Remove the stem and fry the mushrooms for 10 minutes on each side until soft and thoroughly cooked. Season with salt and pepper to taste.
- Fry tomatoes, sliced scallions and chili in a separate pan. Keep vegetables and mushrooms hot while making the fritters.
- Peel the root celery or rutabaga and slice into half-inch rods. Place in ice-cold water for ten minutes. Remove and dry off.
- Heat the oil to about 350°F (180°C). Keep your pot or deep fryer under constant supervision.
- Do not put all the fries in at once, or the oil will cool down.
- Deep fry until the fries turn golden. Put on paper towels and salt to taste.
If you can’t find portobello mushrooms in your grocery store, just use any other kind of mushroom you like. You could also garnish with fresh parsley, or cilantro. Let your imagination run wild!