Deep-fried bagel sandwich
Crispy bagels stuffed with fried tomatoes and herby cream cheese.
Ingredients
Method
For the fried bagel:
1) Preheat oil to 190C.
2) Beat eggs with milk in a 23 by 33cm baking dish. Dip the bagels in the egg mixture and dredge in flour. Carefully transfer bagels into the deep fryer. Remove when golden and brown; turning once half way through the cooking process. Transfer to a paper towel lined sheet tray to drain with tongs. Let cool completely.
3) Top with chive cream cheese, slices of smoked salmon, thinly sliced red onion, fried tomatoes and fried capers.
For the chive cream cheese:
1) Stir together cream cheese and chives in a mixing bowl until evenly combined.
For the fried tomatoes:
1) Preheat deep-fryer to 190C.
2) Slice the tomatoes 1/2cm thick and sprinkle with salt. Place the tomato slices in a colander and allow time for the salt to pull the water out of the tomatoes, approximately 30 mins. Dip the tomatoes in buttermilk, then dredge them in the flour. Deep-fry until golden brown, 1 to 2 mins, turning them halfway through the cooking process with tongs. Drain on paper towels and season with salt and pepper. Keep warm until serving.
For the fried capers:
1) Preheat deep-fryer to 190C.
2) Dry capers on a paper towel. Fry for 40 secs. Remove with a spider or fine sieve to a paper towel lined sheet tray to drain.
1) Preheat oil to 190C.
2) Beat eggs with milk in a 23 by 33cm baking dish. Dip the bagels in the egg mixture and dredge in flour. Carefully transfer bagels into the deep fryer. Remove when golden and brown; turning once half way through the cooking process. Transfer to a paper towel lined sheet tray to drain with tongs. Let cool completely.
3) Top with chive cream cheese, slices of smoked salmon, thinly sliced red onion, fried tomatoes and fried capers.
For the chive cream cheese:
1) Stir together cream cheese and chives in a mixing bowl until evenly combined.
For the fried tomatoes:
1) Preheat deep-fryer to 190C.
2) Slice the tomatoes 1/2cm thick and sprinkle with salt. Place the tomato slices in a colander and allow time for the salt to pull the water out of the tomatoes, approximately 30 mins. Dip the tomatoes in buttermilk, then dredge them in the flour. Deep-fry until golden brown, 1 to 2 mins, turning them halfway through the cooking process with tongs. Drain on paper towels and season with salt and pepper. Keep warm until serving.
For the fried capers:
1) Preheat deep-fryer to 190C.
2) Dry capers on a paper towel. Fry for 40 secs. Remove with a spider or fine sieve to a paper towel lined sheet tray to drain.
Rate this recipe
Overall Rating:
4.40
(21)
