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Dip your veggies in more than just charoses this Pesach! Dunk fish/ chicken nuggets and vegetables in this light batter, deep-fry, and enjoy the amazing crispy crust. Yield: 2 cups
7/8 cup Gefen Potato Starch
1 teaspoon Gefen Salt
1/4 teaspoon black pepper (optional)
1 teaspoon Gefen Garlic Powder
1 teaspoon onion powder
1 teaspoon cayenne
3/4 cup cold seltzer
1 egg white
In a bowl, mix together the potato starch, salt, pepper, garlic powder, onion powder, and cayenne, if using.
Add 1/4 cup seltzer and whisk. Continue adding seltzer, just one tablespoon at a time, until the batter reaches a yogurt-like consistency. (You may not need all of the seltzer).
In a separate bowl, beat the egg white with an electric mixer or by hand until stiff peaks form. Gently fold the egg white into the batter and use immediately. This batter cannot be prepared ahead, as it will start to separate after about one hour if it sits unused.
Photography by Yossi and Malky Levine
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