Fried Deviled Eggs and Egg Meatballs

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Fried Deviled Eggs
Start with three small bowls
Fill one with flour mixed with lemon pepper and parsley.
In second, break 2 to 3 eggs and whisk with lime or lemon juice and grated coconut.
In third, spread panko bread crumbs.

Place deviled eggs in flour mixture. Dip in egg/coconut mixture. Finally, layer the panko crumbs.

Heat canola oil in deep pot for frying. Dip coated eggs into frying oil until light brown. Remove and place on paper-lined dish.

Serve with spicy Polynesian sauce.

Egg Meatballs
1 lb. ground beef, turkey, or chicken
2 cups panko crumbs
1 beaten egg
1 Tbsp. parsley
1 cup diced lightly sautéed walnuts
1 cup lightly fried asparagus spears
Italian seasoning, to taste
Lemon pepper, to taste (optional)

In large bowl, combine all ingredients thoroughly and roll into meatballs. Gently fry in shallow non-stick pan.

Serve with pasta or dipping sauce, or just eat plain and enjoy.