Go Back
Print
Recipe Image
Smaller
Normal
Larger
Print Recipe
Game Day Fried Deviled Eggs with Chow Chow Relish
Makes 12 appetizers
Ingredients
For the Fried Deviled Eggs:
12
deviled eggs {6 boiled eggs total}
1
cup
flour
2
eggs
beaten
2
cups
panko breadcrumbs
salt and pepper
to taste
Canola oil
for frying
For the Chow Chow Relish:
2
green tomatoes
chopped
1/2
head of green cabbage
chopped
1
medium green pepper
diced
1
medium red bell pepper
diced
1
medium yellow onion
diced
2
cups
distilled white vinegar
2
cups
sugar
2
tbsp
pickling spice
1
tbsp
salt
Instructions
For the Fried Deviled Eggs:
Prepare deviled eggs. Check out my favorite recipe here.
Heat oil in a heavy bottomed skillet {or a deep-fryer} to 350 degrees.
Now make your breading station. In a medium bowl or pie plate, add flour and season with salt and pepper.
In another bowl, add the beaten eggs.
In a third bowl, add the 2 cups of panko breadcrumbs.
Dip the eggs into the flour, then the egg and finally into the panko, shaking off an excess.
Gently put the eggs, a few at a time, into the hot oil.
Fry until golden brown.
Remove to a paper towel lined plate to drain.
Serve with Chow Chow Relish on the side.
For the Chow Chow Relish:
In a large bowl add the diced veggies and the salt. Mix well.
Cover and refrigerate overnight or for at least 8 hours.
Drain off the brine from the vegetables, pressing to squeeze out any excess.
In a large double boiler or pot bring the vinegar, sugar, and spices to a boil over medium heat.
Stir in the vegetable mixture and bring to boil.
Turn down to low and simmer gently for 30 minutes or until the vegetables change color and texture and turn into relish.
Store in a jar or covered bowl {you can drain some of the extra liquid} for up to 2 weeks in the refrigerator.
Delicious served as a dip for crackers or bread and also on top of finger food like my Fried Deviled Eggs!
For The Love Of Food Blog