Deep-fried Eggs With Sriracha Remoulade

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Ingredients

Sriracha Remoulade
  • 1/2 cup mayonnaise
  • 2 1/2 tablespoons Sherry wine vinegar
  • 1 1/2 tablespoons sriracha sauce*
  • 1 tablespoon whole grain Dijon mustard
  • 1 tablespoon chopped cornichons** or pickles
  • 1 1/2 teaspoons chopped fresh tarragon
  • 1 1/2 teaspoons chopped fresh parsley
  • 1 1/2 teaspoons chopped fresh chives
  • 1 1/2 teaspoons chopped drained capers
  • 1/2 teaspoon freshly ground black pepper
  • 3 large hard-boiled eggs, chopped
Deep-Fried Eggs
  • 9 large eggs, room temperature
  • 1/4 cup buttermilk
  • 2 tablespoons sriracha sauce
  • 1/2 cup all purpose flour
  • 1/2 cup semolina flour (pasta flour)***
  • 1 cup panko (Japanese breadcrumbs)
  • 1 teaspoon coarse kosher salt
  • Peanut oil or rice bran oil (for frying)
  • Dandelion greens (for garnish)

Description

This Dish Is A Perfect Appetizer For A Fancy Brunch.

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