Slaw and Order: Crunchy Intent
Deep-Fried Garlic-Herb Slaw Bites with Creamy Dipping Sauce
45 minutes
Serves 4
SideAmericanVegetarianNut-freeShellfish-freeSoy-free
Herb's take
Inspired by American fairground nostalgia, these golden slaw bites take humble coleslaw mix from bag to deep-fried bliss. You'll learn how mayo and sour cream work double-duty as binders and flavor boosters, while herbs and garlic keep things lively.
Equipment needed
- Dutch oven or deep fryer
- slotted spoon
- wire rack
Ingredients
Yield
4
Instructions
- 01In a large bowl, combine the bagged coleslaw mix, 1/2 cup Duke's mayonnaise, 1/4 cup sour cream, parsley, dill, chives, and minced garlic. Toss thoroughly to coat.
- 02Add the egg, lemon juice, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Mix until evenly incorporated.
- 03Sprinkle the flour over the mixture and fold until a sticky dough forms that holds together when squeezed.
- 04Line a baking sheet with parchment paper. Scoop the slaw mixture using a heaping tablespoon and shape into compact balls, about 1 1/2 inches wide. Place on the sheet as you go.
- 05Freeze the slaw balls for 15 minutes to firm up before breading.
- 06Set up a breading station: one shallow bowl with remaining 2 tbsp mayonnaise + 2 tbsp sour cream whisked together, another with panko breadcrumbs mixed with paprika, 1 teaspoon salt, and remaining 1/4 teaspoon pepper.
- 07Dip each chilled slaw ball first in the mayo-sour cream mixture, coating fully, then roll in seasoned panko to coat. Return to the baking sheet.
- 08Pour vegetable oil into a heavy Dutch oven or deep fryer to a depth of 2 inches. Heat to 350°F. Fry slaw bites in batches, 4–6 at a time, for 2–2 1/2 minutes, turning occasionally, until deep golden brown.
- 09Remove with a slotted spoon to a wire rack set over a baking sheet. Cool 2 minutes before serving.
- 10Serve hot with extra sour cream or your favorite creamy dip, garnished with more fresh herbs if desired.
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