Deviled eggs are on every Minnesotan potluck buffet table. I have an cousin who makes the best! But thought I might want to try a fun and tasty twist on a classic appetizers.
Deep Fried Deviled Eggs
Adapted from Plate Magazine and photo credit
As needed water
1 cup baking soda
6 T. garlic mayo
3 1/2 T. kosher salt, divided
2 T. hot sauce
1 1/2 T. freshly ground black pepper
3 cups flour
1 cup panko breadcrumbs
6 T. paprika
1 T. cayenne pepper
As needed egg wash
As needed oil
9 T. whitefish caviar, optional
As needed truffle or Himalayan salt
Directions: Bring water to a boil with baking soda. Add eggs and cook for 8 minutes. Chill eggs in ice bath, then peel eggs.
Cut eggs in half. Remove yolks and placein a large mixing bowl. Set whites aside. Crush yolks and add garlic mayo, mustard, 1/2 tablespoon salt, hot sauce and pepper. Mix well.
In another mixing bowl add flour, panko, 3 tablespoons salt, paprika and cayenne and mix well.
Dredge whites of eggs in egg wash, then place in flour mixture.
Fry egg whites at 370 degrees F for about 3 minutes, or until golden brown. Place fried eggs on a paper towel to soak up any excess oil.
To serve, place fried egg halves on plate and pipe in filling. Top each egg with 1 teaspoon caviar and finish each with a pinch of truffle salt. Garnish plate with micro greens.
“Cookies and cakes have been a Christmas treat for centuries. But after two Minneapolis flour millers shaped and embellished tradition, holiday baking was never the same again.” – Tom Webb Pioneer Press from his article 12 Days of Minnesota Christmas: Craving Christmas cookies? Thank Betty Crocker
Enjoy one of my favorite Christmas Cookie!
Peanut Butter Blossoms
Make 48 cookies
- 1/2 cup sugar
- 1/2 cup firmly packed brown sugar
- 1/2 cup Butter, softened
- 1/2 cup peanut butter
- 1 large Egg
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 cup sugar
- 48 milk chocolate candy kisses, unwrapped
Heat oven to 375°F.
Combine 1/2 cup sugar, brown sugar, butter and peanut butter in bowl. Beat at medium speed until light and fluffy. Add egg, vanilla and salt; continue beating until well mixed. Add flour and baking soda; beat at low speed, scraping bowl often, until well mixed.
Shape dough into 1-inch balls. If dough is too soft, refrigerate 30-60 minutes. Roll balls in 1/4 cup sugar. Place 2 inches apart onto ungreased cookie sheets.
Bake 8-10 minutes or until very lightly golden brown. Immediately press 1 chocolate kiss in center of each cookie. Remove to cooling racks.
It’s a tasty pre-dinner drink. I made this for the adults in my family for Thanksgiving. Very light and refreshing!
- 1 bottle (750ml) White Wine
- 1 bottle/can (12 oz.) Ginger Ale – or you can use champagne or club soda or sparkling water for bubbly
- 1 large Granny Smith Apple
- 1 large Red Apple
Simply add the apple to bottom of your pitcher and fill with both the wine and ginger ale. Into the refrigerator and serve cold.