Combo Platter Recipe

Prepare onion

Peel the half onion and slice into 6 thick rings. Separate rings and set aside.

Make batter

In a bowl whisk together 0.5 cup all-purpose flour, 2 tbs cornstarch, 0.5 tsp baking powder, 0.5 tsp salt and 0.25 tsp black pepper. Add 0.5 beaten egg and 0.5 cup cold sparkling water; whisk until a smooth, slightly thick batter forms. Chill 5 minutes.

Coat and crumb

Heat about 1 cup vegetable oil in a heavy skillet or deep fryer to 350°F (175°C). Working one ring at a time, dredge ring lightly in a teaspoon of flour if needed, dip into batter, then press into 0.75 cup panko breadcrumbs to coat. Shake off excess.

Fry

Fry rings in batches 1–2 minutes per side until golden and crisp. Do not overcrowd. Remove to a paper towel-lined plate and season immediately with a pinch of salt.

Season wings

Pat wings dry. Toss the 2 wing pieces with 1 tsp olive oil, 0.5 tsp salt, 0.25 tsp black pepper and 0.25 tsp garlic powder until evenly coated.

Cook

You can fry, bake, or air-fry. For baking: preheat oven to 425°F (220°C). Place wings on a foil-lined tray and roast 25–30 minutes, turning once, until skin is crispy and internal temperature reaches 165°F (74°C). For frying: heat oil to 350°F (175°C) and fry 8–10 minutes until golden. For air-fryer: 400°F (200°C) for 18–22 minutes, shaking halfway.

Sauce

Toss cooked wings in 1 tbs hot sauce or wing sauce to glaze. Serve immediately.

Bake potatoes

Preheat oven to 400°F (200°C). Scrub the 2 small russet potatoes and rub with 1 tbs olive oil and 0.5 tsp salt. Place on a baking sheet and bake 45–55 minutes until tender when pierced. Cool slightly until manageable.

Hollow and crisp

Slice each potato lengthwise and scoop out most of the flesh, leaving about 1/4 inch of flesh attached to the skin. Brush the insides and outside of skins with a little additional olive oil (or use the remaining oil), season with a pinch of salt and 0.25 tsp black pepper. Place skins cut-side up on a baking sheet and bake at 425°F (220°C) for 10 minutes to crisp.

Fill and finish

Fill each skin with shredded cheddar (about 1/4 cup per two halves total), sprinkle crumbled bacon evenly, and return to oven for 5–7 minutes until cheese melts. Remove and garnish with sliced green onions (1 tbsp). Serve with 2 tbs sour cream alongside.

Prepare mushrooms

Wipe the 2 large mushrooms clean, remove stems and hollow the caps slightly with a spoon. Season inside with a pinch of 0.25 tsp salt and 0.25 tsp black pepper.

Make filling

Mix 2 tbs softened cream cheese (or garlic butter) with 1 tbs grated parmesan and 2 tsp flour until combined. Spoon about 1 tbs filling into each mushroom cap.

Bread and fry

Set up a breading station: a shallow dish with 2 tsp flour, a bowl with 0.5 beaten egg, and a dish with 0.25 cup breadcrumbs. Lightly dust stuffed caps in flour, dip in egg, then press into breadcrumbs to coat. Heat 0.25 cup vegetable oil in a skillet over medium heat and fry mushrooms 2–3 minutes per side until golden and filling is warmed. Transfer to a paper towel-lined plate.

Alternate baking option

If preferred, bake stuffed, breaded mushrooms at 400°F (200°C) for 12–15 minutes until golden rather than frying.

Arrange six onion rings, two wings, two potato skins, and two stuffed mushrooms on a platter. Include small ramekins of ketchup, ranch, and barbecue sauce as desired. Serve hot.