Fried Deviled Eggs & Fermented Cabbage

Course Snack

Cuisine American, Dutch

Keyword Vegetarian

Prep Time 10

Cook Time 20

Servings 10 Deviled Eggs

Cook 5 eggs on a low heat for about 8 minutes, or until hard-boiled. If you are using very fresh eggs, you can add ½tsp of Baking Soda to your cooking water. By doing this, your eggs will be easier to peel later on.
Preheat your fryer on 180 degrees Celsius or 356 degrees Fahrenheit.
Grap 3 deep plates, and add the flour to one, the eggs to one and the breadcrumbs to the last plate. Use a fork to whisk the eggs so the egg yolks and egg whites are mixed.

Peel the cooked eggs, and cut them in half.
Transfer all the egg yolks to a fine sieve, which is placed on a bowl. Push all the egg yolks through the fine sieve with the back of a spoon. Mix the fine egg yolks with the mayonnaise, curry powder and some salt & pepper. You can add this mixture to a piping bag already.
In the meanwhile, you can drain the fermented vegetables in a fine sieve, which placed on a bowl.
Time to give the egg white a winter coat! Repeat the following steps for each cooked egg white. First, coat the egg with a thin layer of flour. Drop the egg in the mixed egg, whereafter you coat the egg with breadcrumbs. You can bread these eggs once, or if you prefer the breading to be crunchier, you repeat the steps twice for each egg half.
Fry the eggs for about 2-3 minutes, or until golden brown and crisp.

Once the fried eggs are cooked down to room temperature, you can fill them with the egg yolk mix. Top the egg with the fermented cabbage and chives! Serve directly.