Combination Appetizer Platter Recipe

Prepare onions

Peel the onions and slice into 1/4- to 1/2-inch rings. Separate and set aside.

Make batter

In a bowl whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder, 1 tsp salt and 1/2 tsp black pepper. Slowly whisk in 1 cup cold sparkling water until a smooth, slightly thick batter forms. Keep chilled until ready to use.

Heat oil

Pour vegetable oil into a deep skillet or pot to a depth of about 1.5 inches (or as needed). Heat to 350°F (175°C).

Batter and fry

Dust onion rings lightly with a little extra flour (optional) to help batter adhere. Dip rings into the cold batter, shake off excess, then carefully lower into hot oil in batches to avoid overcrowding. Fry 2–3 minutes until golden and crisp. Remove with a slotted spoon to paper towels to drain and season with a pinch of salt while hot.

Prep mushrooms

Wipe mushrooms clean with a damp cloth and trim stems if needed. Pat dry.

Set up dredging station

Place 1/2 cup flour in one shallow bowl. Whisk together 1 egg and 2 tbsp milk in a second bowl. In a third bowl combine 3/4 cup plain breadcrumbs, 2 tbsp grated Parmesan, 1/2 tsp garlic powder, 1/2 tsp salt and 1/4 tsp black pepper.

Bread mushrooms

Lightly coat each mushroom in flour, dip into the egg wash, then press into the breadcrumb mixture until evenly coated.

Fry mushrooms

Heat oil in a skillet or pot to 350°F (175°C). Fry mushrooms in batches 2–3 minutes until golden and heated through. Drain on paper towels and keep warm.

Prep cheese

If using long mozzarella sticks, cut into 8 equal 3–4 inch sticks or use pre-portioned sticks. Pat dry. Lightly dust each stick with 2 tbsp cornstarch to help set the coating.

Set up breading

Place 1/2 cup flour in one bowl. In a second bowl whisk 2 eggs with 2 tbsp water. In a third bowl combine 1 cup Italian-style breadcrumbs, 1/2 tsp dried oregano and 1/2 tsp salt.

Double bread for stability

Dredge each dusted cheese stick in flour, shake off excess, dip into egg, then into breadcrumbs. For extra insurance against leaking, repeat: dip again into egg and breadcrumbs so you have a double coating. Freeze breaded sticks on a tray for 20–30 minutes to firm up.

Fry until golden

Heat oil to 350°F (175°C). Fry sticks from frozen in small batches 1.5–2 minutes until golden and crisp. Do not overcook. Drain on paper towels.

Make batter

In a bowl combine 1/2 cup flour, 1/4 cup cornmeal, 1 tsp sugar, 1/2 tsp baking powder and 1/2 tsp salt. Stir in 1 egg and 3 tbsp milk until combined. Fold in 2 cups corn and 2 tbsp chopped scallions. Batter should be thick but spoonable; if too dry add 1 tbsp milk.

Fry nuggets

Heat oil to 350°F (175°C). Using a tablespoon, drop mounds of batter into hot oil in batches, pressing slightly to form small discs. Fry 2–3 minutes per side until golden and puffed. Drain on paper towels and keep warm.

Prep cheese and cauliflower

Cut cheddar into 1-inch cubes and pat dry. Blanch cauliflower florets for 2 minutes in boiling salted water, then shock in ice water and pat dry. This helps them cook through while frying.

Set up breading

Place 1/2 cup flour in one bowl. Whisk 1 egg with 2 tbsp milk in a second. In a third bowl combine 1 cup panko breadcrumbs, 1/2 tsp smoked paprika, 1/2 tsp salt and 1/4 tsp black pepper.

Bread cauliflower and cheese cubes

For cauliflower: dredge florets in flour, dip in egg wash, then coat with panko mixture. For cheese cubes: quickly dredge in flour, dip in egg wash, then coat with panko. For extra hold on cheese, chill breaded cubes 15 minutes before frying.

Fry until crisp

Heat oil to 350°F (175°C). Fry cauliflower in batches 3–4 minutes until golden and tender. Fry cheese cubes 1.5–2 minutes until golden—watch carefully to avoid leaking. Drain on paper towels.

Arrange platter

On a large serving platter arrange onion rings, breaded mushrooms, mozzarella sticks, sweet corn nuggets, cheese cubes and breaded cauliflower in separate clusters so guests can sample each. Keep items that benefit from being hot (mozzarella, cauliflower) closest to center if using heat source.

Serve with sauces

Place three small bowls on the platter and fill with 1/2 cup marinara, 1/2 cup ranch and 1/2 cup sweet chili sauce. Provide toothpicks or small forks for the cheese cubes and cauliflower.

Timing and tips

Fry items in the order of mushrooms, corn nuggets, cauliflower, onion rings, then mozzarella sticks (so mozzarella is freshest and cheese cubes were chilled). Keep finished items in a low oven (200°F/95°C) on a wire rack if needed to stay warm and crisp for up to 20–30 minutes. Serve immediately for best texture.