Potato Crusted Drummets

by Malky Reinman

When I serve this as an appetizer I use drummets. Not only is it appealing to the eye it also ensures that everyone saves room for the rest of the meal. Feel free to also use this crust on chicken steaks or cutlets.

8 chicken drummets
3 potatoes,  peeled and grated
1 teaspoon salt
¼ teaspoon pepper
2 eggs
⅓ cup Carmel Selected Emerald Riesling-Chenin Blanc or any white cooking wine
1 cup potato starch

1. In a bowl, whisk together the eggs and wine. In a second bowl, prepare the grated potato, add salt and pepper and squeeze dry. In a third bowl, prepare the potato starch, add some salt and pepper to taste.
2. Pat the drummets dry. One at a time, dip each drummet into the potato starch. Shake off any excess, then dip into the egg mixture. Then generously pat the grated potato onto the drummet.
3. Deep fry and serve with the dipping sauce.

Horseradish Dipping Sauce
1 cup mayonnaise
2 tablespoons grated horseradish
1 tablespoon lemon juice
1 teaspoon sugar

Whisk all ingredients together.

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