Portobello Stacks with Honey-Balsamic Ketchup

vegetable oil
4 very large portobello mushroom caps
1 cup matzo meal
3/4 cup matzo farfel
2 teaspoons imitation mustard
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
3 large eggs
6-inch skewers

HONEY-BALSAMIC KETCHUP:

1/2 cup ketchup
2 tablespoons balsamic vinegar
1 teaspoon honey
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon parve chicken consomme powder

Fill a medium pot halfway with oil. Heat over medium to 375–400°F, maintaining this temperature throughout the cooking process.

Scoop out and discard the gills from the bottom of each portobello cap. Peel the skin from each cap and discard. Slice each cap into 8-12 triangles, depending on size of mushroom. Set aside.

Place matzo meal, matzo farfel, mustard, salt, and pepper into a shallow container. Using your fingers, toss to mix.

Place eggs into a second shallow container and whisk lightly.

Dip each portobello triangle into the eggs and then into matzo-meal mixture, patting it to coat well.

When all the mushrooms are coated, carefully lower one into the hot oil (it should gently bubble but not burn), and cook to a golden brown. If the oil is not hot enough, the mushrooms will soak it up like a sponge; if it is too hot, the mushrooms will burn. Once the temperature is correct, fry the mushrooms in batches, 1–2 minutes per side, until golden-brown. Allow them to drain on paper towels.

Skewer 3-4 mushrooms triangles on each skewer.
Prepare the Honey-Balsamic Ketchup: In a small bowl, whisk ketchup, vinegar, honey, salt, pepper, and consommé powder.

Serve 2 skewers per person with a small bowl of the dip.