Mixed Basket Recipe

Prepare

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

Make batter

In a bowl, whisk together 1 cup flour, 1/4 cup cornstarch, garlic powder, paprika, 1 tsp salt and 1/2 tsp pepper. Add the egg and pour in cold sparkling water a little at a time, whisking until you have a smooth, slightly thick batter that coats the back of a spoon; do not overmix.

Heat oil

Pour about 1 to 1.5 inches of vegetable oil into a heavy pot or deep fryer and heat to 180°C/350°F (medium-high).

Fry mushrooms

Working in batches, dip mushrooms into the batter, letting excess drip off, then carefully lower into hot oil. Fry until golden and crisp, about 3–4 minutes per batch. Use a slotted spoon to transfer to a paper-towel-lined tray. Season lightly with salt while hot.

Slice and soak

Peel the onion and slice into 1/2-inch rings. Separate the rings and place them in a bowl with 1/2 cup buttermilk. Let soak 10 minutes to help tenderness and adhesion.

Make coating

In a shallow bowl whisk 1 cup flour, 1/4 cup cornmeal, baking powder, 1 tsp salt, 1/2 tsp pepper and paprika. In another bowl beat 1 egg with the buttermilk from the onion bowl.

Coat and fry

Heat oil in a fryer or heavy pot to 175–180°C/350–360°F. Working in batches, dredge each ring in the flour mixture, then into the egg-buttermilk, then back into the flour/cornmeal mix for a double-coat. Shake off excess and fry 2–3 minutes until golden and crisp. Drain on paper towels and season with salt.

Make taco filling

Heat a skillet over medium heat and add 1 tbsp of the vegetable oil. Sauté the chopped 1/2 onion until translucent, 3–4 minutes. Add the ground beef and cook, breaking up with a spoon, until browned. Stir in minced garlic, chili powder, cumin, tomato paste and 3 tbsp water. Simmer 2–3 minutes until slightly thickened. Taste and season with 3/4 tsp salt. Remove from heat.

Prepare tortillas

If frying: warm about 1/2 inch of oil in a skillet to 175°C/350°F. If baking: preheat oven to 200°C/400°F and lightly brush tortillas with vegetable oil. To shape fried tacos, fold a tortilla over a wooden spoon handle and press the edges gently, then slide into oil and hold with tongs until crisped into a taco shell, or use a taco fryer rack. For baked: fold tortillas over itself and secure with metal taco forms or loosely fold on a rack and bake 8–10 minutes until crisp.

Assemble

Fill each mini shell with about 1 to 1.5 tablespoons of the seasoned beef, top with shredded lettuce and a sprinkle of cheese. Keep warm on a baking sheet in a low oven (100–120°C/210–250°F) while finishing others.

Prep cheese

If using block mozzarella, cut into 12 even sticks about 3 inches long. Pat sticks dry with paper towel. Freeze sticks for 20–30 minutes to help hold shape while breading.

Set up breading station

Place 1/2 cup flour in a shallow dish, beaten eggs in another, and mix breadcrumbs with grated Parmesan, oregano and 1/4 tsp pepper in a third.

Bread the sticks

Dredge each chilled stick in flour, shaking off excess, dip into beaten eggs, then press firmly into the breadcrumb mixture. For extra security, return each stick to the egg and breadcrumbs for a double coat. Place on a tray and freeze 10–15 minutes more if time allows.

Fry

Heat oil in a deep pot to 180°C/350°F. Fry a few sticks at a time 1–1.5 minutes until golden (do not overcook or cheese will leak). Drain on paper towels and keep warm in a low oven if needed.

Arrange mushrooms, onion rings, mini tacos and mozzarella sticks on a large platter. Place marinara and sour cream in small bowls for dipping. Garnish with chopped parsley or cilantro and lime slices. Sprinkle any items with a light grind of black pepper and a pinch of salt to taste. Serve immediately while hot and crisp.