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Deep Fried Bagel Sandwich Recipe by Paula Deen

Moderate Level
25 MIN 15 Prep + 10 Cook
Servings
$ /Serving
Print
Moderate Level
25 MIN 15 Prep + 10 Cook
2 Servings
$ /Serving

Deep Fried Bagel Sandwich Recipe by Paula Deen

Moderate Level
25 MIN 15 Prep + 10 Cook
2 Servings
$ /Serving

Ingredients

  • peanut oil
  • 2 everything bagels, sliced in 1/2
  • 4 eggs, lightly beaten
  • 1/4 cup milk
  • 1 cup self-rising flour
  • 6 oz smoked salmon, thinly sliced
  • 1 red onion, sliced thin
  • 1 (8 oz) package cream cheese, room temperature
  • 2 tablespoons fresh chives, finely chopped
  • 1 large firm tomato
  • 1/2 cup buttermilk
  • vegetable oil, for frying
  • 1/4 cup capers, drained

Preparation

Preheat oil to 375°.

 

Beat eggs with milk in a 9 by 9 by 13-inch 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.

 

Top with chive cream cheese, slices of smoked salmon, thinly sliced red onion, fried tomatoes and fried capers.

 

Chive Cream Cheese:

Stir together cream cheese and chives in a mixing bowl until evenly combined.

 

Fried Tomatoes:

Preheat deep-fryer to 375°.

 

Slice the tomatoes 1/4-inch 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 minutes. Dip the tomatoes in buttermilk, then dredge them in the flour. Deep-fry until golden brown, 1 to 2 minutes, turning them halfway through the cooking process with tongs. Drain on paper towels and season with salt and pepper. Keep warm until serving.

Fried Capers:

Preheat deep-fryer to 375°.

 

Dry capers on a paper towel. Fry for 40 seconds. Remove with a spider or fine sieve to a paper towel lined sheet tray to drain.

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