This recipe is adapted from Modernist Cuisine and works really well as part of a larger dish. I typically serve it as part of an egg variation plate (with Deep Fried Yolks, Pressurized Yolks, and Parmesan Creme Brulee) or as a crunchy element to any chicken or fish based course. It’s pretty easy to make and is a much simpler way of obtaining a similar experience as the deep fried bearnaise spheres. This isn’t quite as impressive, but still offers a warm and gooey inside coated in a nice crust.
Ingredients – Serves 4
- 32g flour
- 250g chicken stock
- 25g egg yolks (apporximately 1 1/2 large)
- 9g cornstarch
- 10g butter
- Panko bread crumbs (as needed)
- Oil for frying
- Salt
Preparation
- In a deep sided non stick pot, whisk together the flour and the chicken stock. Bring to a boil, then simmer for 5 minutes stirring occasionally
- While the above is cooking whisk together the egg yolks and corn starch in a small bowl.
- Temper the hot stock into the egg mixture, whisking continuously
- Return the mixture to the pot and cook on low until thickened and fully mixed (about 2 minutes)
- Stir in the butter until melted
- Pour the mixture into four 3″x2″x1″ silicone molds and refrigerate for at least 3 hours
- Carefully remove the rectangles from the molds and dredge in the panko bread crumbs, pressing to ensure they adhere
- Deep fry the rectangles at 375°F until golden (about 2 min)
- TIP: Check my reviews of induction burners and digital thermometers for the quickest and most accurate deep frying
- Drain on a paper towel lined plate and season with salt
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