THE CULINARY CRACKER
WHIPPING IT UP IN YOUR KITCHEN Every issue of Florida Country Magazine is filled with easy, delicious recipes you’ll want to make again and again.
INGREDIENTS 8 large, peeled, hard-boiled eggs 3 tablespoons mayo 1 teaspoon Dijon mustard 1 teaspoon lemon zest 1 tablespoon sour cream 1 teaspoon hot sauce Salt and pepper, to taste 2 eggs, beaten ½ cup all-purpose flour ¾ cup panko crumbs 1 teaspoon garlic powder Vegetable oil, for frying 1 tablespoon chives, chopped Smoked paprika, for garnish
FRIED DEVILED EGGS Yields 16
PREPARATION Halve eggs lengthwise and scoop out yolks into a medium bowl. Add mayo, sour cream, lemon zest, hot sauce and mustard. Mix with electric mixer until mixture is smooth and creamy. Season with salt and pepper, to taste. Taste and adjust seasonings, if needed. Cover yolk mixture and refrigerate. Place flour, beaten eggs and panko into 3 small bowls. Add 1 teaspoon water to eggs and whisk to combine. Add garlic powder to bowl with flour and stir to combine. Dredge each egg white in flour, then egg, then panko, and place on a plate. Repeat until all eggs are coated on plate. Heat oil in deep fryer to 350 degrees. Gently place breaded eggs into hot oil and fry until golden brown, roughly 2 to 3 minutes. Remove and drain on a paper-towel lined plate. Fill each fried egg halve with yolk mixture and garnish with chives and paprika.
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