Portobello Mushroom Fritters With Aioli

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2 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


3 tablespoons sherry vinegar

1 tablespoon minced shallot

Salt to taste

1 1/2 teaspoons pepper

5 tablespoons extra virgin olive oil

1/4 cup pure olive oil


4 cups all-purpose flour

Pinch of salt + 1 tablespoon

4 eggs

1/4 cup water

4 cups panko crumbs

1 tablespoon chopped fresh thyme

1 pound stemmed portobello mushrooms, cut into 1/2-inch strips

6 cups peanut oil for frying

4 cups loosely packed arugula

1/2 cup thinly shaved Parmesan

1 tablespoon rinsed and coarsely chopped capers

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