Deviled Egg Croquettes
David Craine, BLT Bar & Grill, New York City - January 28th, 2014
- 7 oz. mayonnaise
- 1 Tbsp. Sherry vinegar
- 3 Tbsps. water
- 3/4 tsp. Tabasco pepper sauce
- 1/4 tsp. cayenne pepper
- black pepper, freshly ground
Whisk all ingredients in mixing bowl; reserve.
- 6 large eggs, hard-boiled and finely chopped
- 2 cups panko bread crumbs
- 2 large eggs, beaten
- 1 cup all-purpose flour
- peanut oil, for frying
Heat oil to 425˚F.
Mix eggs with 4 oz. Tabasco mayo and 1 cup panko; form into balls the size of a golf ball; reserve.
Roll balls in flour, then in beaten egg, then in 1 cup panko; deep-fry in oil until golden brown; drain on paper towels; serve with remaining Tobasco mayo.