Please enter the email you’re using for this account.
An irresistible trio of dunking delicacies. Be forewarned: there’s no way you’ll be able to keep up with the demand.
1 (10-ounce/80-gram) package mushrooms, washed and dried (look for small ones)
1 pound (1/2 kilogram) chicken cutlets, cubed
3 medium potatoes, sliced thinly
oil, for deep-frying
1 and 1/4 cups Glicks Flour
1/2 teaspoon Haddar Baking Powder
1 teaspoon paprika
1 teaspoon salt
1 cup seltzer
2 eggs
1/2 a small Vidalia or sweet onion, diced
3 tablespoons Gefen Honey
2 tablespoons prepared yellow mustard
1 tablespoon Gefen Lemon Juice
1/2 cup Gefen Canola Oil
Combine batter ingredients in a medium-sized bowl. Mix well.
Heat three to four inches of oil in a small to medium pot.
Dip the mushrooms into the batter. Carefully lower into oil. Fry three minutes each side until golden. Remove with a slotted spoon and lay on paper towels to drain. Repeat with the chicken cubes. The potato rings can be fried without being batter dipped.
Place all dipping ingredients into a small bowl and puree with a hand blender. Dip and enjoy.
Food and Prop Styling: Renee Muller Photography: Hudi Greenberger
How Would You
Rate this recipe?
When leaving comments on kosher.com we ask that you be respectful, appropriate, and stay on topic. Click here to read our full comment policy.
Kosher.com Commenting Guidelines
We love hearing from our community! Constructive feedback, tips, questions, and friendly engagement are encouraged.
By commenting on Kosher.com, you agree to follow these guidelines. Please note that comments are for community discussion only and should not be considered halachic guidance—always check with your own Rabbi or LOR.
1. Be Respectful
2. Keep It Appropriate
3. Protect Privacy
4. Stay On Topic
5. Moderation