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!