Ree likes to serve this delicious appetizer whenever she has company. It works perfectly with pre-dinner drinks, and the sharpness of the lemon dill cream contrasts beautifully with the breaded, fried vegetables.
Pour 2 inches of vegetable oil into a heavy-bottomed pot. Heat to 350 degrees F.
Divide the flour, seasoning salt and pepper between 2 shallow dishes, then mix to combine. Whisk the eggs and milk together in a third shallow dish.
Bread the mushrooms and onion in batches by dredging them in the first flour mixture and shaking off any excess. Dunk them in the egg mixture, coating them completely. Finally, toss them in the second flour mixture, pressing in the mixture. Set aside and continue breading the remaining mushrooms and onions.
For the lemon dill cream: Mix together the sour cream, dill, garlic and onion powders, pepper and lemon zest and juice in a small bowl. Set aside.
Fry the mushrooms and onions in batches, so as not to overcrowd the pot, until golden and crisp, 2 to 3 minutes per batch. Remove with a slotted spoon to a rack placed over a tray to drain the excess oil. Fry and remove the remaining batches, then sprinkle generously with salt.
Transfer to a platter and garnish with the parsley. Serve the lemon dill cream on the side with some toothpicks.
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