Deep-Fried Eggs with Sriracha Remoulade
- 1/2 cup mayonnaise
- 2 1/2 tablespoons Sherry wine vinegar
- 1 1/2 tablespoons sriracha sauce
- 1 tablespoon whole grain Dijon mustard
- 1 tablespoon chopped cornichons
- 1 1/2 teaspoons chopped fresh tarragon
- 1 1/2 teaspoons chopped fresh parsley
- 1 1/2 teaspoons chopped fresh chives
- 1 1/2 teaspoons chopped drained capers
- 1/2 teaspoon freshly ground black pepper
- 3 large hard-boiled eggs, chopped
- 9 large eggs, room temperature
- 1/4 cup buttermilk
- 2 tablespoons sriracha sauce
- 1/2 cup all purpose flour
- 1/2 cup semolina flour (pasta flour)
- 1 cup panko (Japanese breadcrumbs)
- 1 teaspoon coarse kosher salt
- Peanut oil or rice bran oil (for frying)
- Dandelion greens (for garnish)
- Produce
- Chives, fresh (1 1/2 teaspoons)
- Dandelion greens (1)
- Parsley, fresh (1 1/2 teaspoons)
- Tarragon, fresh (1 1/2 teaspoons)
- Condiments
- Capers (1 1/2 teaspoons)
- Dijon mustard, whole grain (1 tablespoon)
- Mayonnaise (1/2 cup)
- Sherry wine vinegar (2 1/2 tablespoons)
- Sriracha (3 1/2 tablespoons)
- Cooking & Baking
- All purpose flour (1/2 cup)
- Black pepper, freshly ground (1/2 teaspoon)
- Kosher salt, coarse (1 teaspoon)
- Peanut oil or rice bran oil (1)
- Semolina flour (1/2 cup)
- Bread & Baked Goods
- Panko (1 cup)
- Dairy
- Buttermilk (1/4 cup)
- Refrigerated
- Eggs, large hard (3)
- Eggs, large (9)
- Other
- 1 tablespoon chopped cornichons
Preparation
Read recipe preparation on bonappetit.com
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Recipe Stats
Published January 1, 2010 (3 years ago).
12 people saved this recipe.
