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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 Heaven & Earth 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
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