| Level: | Intermediate |
| Total: | 1 hr 5 min |
| Active: | 55 min |
| Yield: | 24 deviled eggs |
Ingredients
- 12 large eggs
- 1 cup mayonnaise
- 1 tablespoon yellow mustard
- 2 teaspoons capers, rinsed and drained
- 1 small clove garlic, grated
- Zest of 1 lemon
- Kosher salt and freshly ground black pepper
- Vegetable oil, for frying
- 3/4 cup fine cornmeal
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup milk
- 24 small oysters, shucked, with their liquor, if possible
- Smoked hot paprika, for garnish
Instructions
- For the deviled eggs: Fill a large saucepan with water and bring to a boil over high heat. With a ladle, slowly lower the eggs into the water, one by one. Reduce the heat to a low boil and cook for 10 minutes. Drain. When cool enough to handle, peel the eggs.
- Slice each egg in half lengthwise. Remove the yolks and place them in a food processor. Arrange the whites, cut-side up, on a serving platter. To the food processor, add the mayo, mustard, capers, garlic, lemon zest, 1/4 teaspoon salt and 1/4 teaspoon pepper. Process until well blended and smooth, then transfer to a resealable plastic bag. With scissors, snip off a bottom corner from the bag. Using the bag like a pastry bag, pipe the egg yolk mixture into the egg whites.
- For the fried oysters: Fill a Dutch oven or deep, heavy saucepan with about 3 inches of oil and heat to 350 degrees F over medium-high heat.
- In a shallow dish, combine the cornmeal, flour, baking powder, paprika, salt and pepper. Pour the milk and any oyster liquor into another shallow dish. Dip the oysters in the milk, then dredge them in the cornmeal mixture, shaking off the excess. If you like a thicker breading, repeat the process, dipping again in the milk and the cornmeal mixture.
- Working in batches, lower the breaded oysters into the hot oil and fry, turning frequently, until golden brown, 1 1/2 to 2 minutes. Transfer to a paper-towel-lined plate to drain.
- To assemble, place a fried oyster on each deviled egg and dust with paprika. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 294 |
| Total Fat | 25 g |
| Saturated Fat | 3 g |
| Carbohydrates | 9 g |
| Dietary Fiber | 0 g |
| Sugar | 1 g |
| Protein | 8 g |
| Cholesterol | 117 mg |
| Sodium | 251 mg |
Reviews
I made this recipe and the oysters came out perfect. I did not have corn meal so I used Jiffy Corn bread mix. I used all the other ingredients and also added 1 tsp of corn starch to the dry mix. One other note, I only put 4 oysters in the oil to fry, but did find they took more than 2 min to cook. The size of the oysters definitely must make a difference in the cooking time. I did not make the deviled eggs; we just enjoyed the oysters!
I made the recipe exactly as it was written and I am not sure if it was the oils from the lemon zest or the capers but the egg yolk mixture became broken and oily after blending in the food processor. I decided not to serve it because it looked very unappetizing. The flavor was pretty good though. If I were to attempt again, I think I would mix the egg mixture wth a fork instead to see if that helps.
I don’t fry often–the cleanup can be such a drag, and I got blisters making a feast of scratch corn dogs (nutritional apocalypse!)–but these babies were such fun to make, and disappeared in minutes, with guests negotiating over who got the last few. Have to double back for the ginger beer margarita recipe that Katie paired with this in the episode…
Read more at: http://www.foodnetwork.com/recipes/katie-lee/lemon-caper-deviled-eggs-with-fried-oysters.html#communityReviews?oc=linkback