Asian EggPop

Asian EggPops

Recipe: Chef Paul Sletten | Abreo | Rockford, IL

Yield: 12 servings

Ingredients

  • 1 qt. canola oil (for frying)
  • 1/2 cup soy sauce
  • 1 tbsp. finely grated ginger
  • 1 tsp. orange zest
  • 1 tsp. lemon juice
  • 1 cup all-purpose flour
  • 1 1/2 cups ice-cold soda water
  • 12 large hard-boiled eggs, peeled
  • 12 lollipop sticks

Directions

  1. Fill large Dutch oven or fryer with oil and preheat to 350° F.
  2. In small bowl, stir together soy sauce, ginger, orange zest and lemon juice together, set aside.
  3. In medium bowl, stir together soda water with flour until combined. Do not over mix batter, small lumps are expected.
  4. To assemble, skewer eggs, dip in batter and fry until light brown and crisp. Drain on paper towels. Serve with soy dipping sauce.

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