Here Six Delicious Party Appetizers Are Perfect For Your Next Get-Together. Enjoy!
1). Deep-Fried Deviled Eggs
Makes: 24 deviled eggs
12 peeled hard-boiled eggs
1 cup flour
3 eggs, whisked
1 cup panko bread crumbs
Oil for frying
4 tablespoons mayonnaise
2 tablespoons pickle relish
2 tablespoons mustard
1 teaspoon hot sauce
Salt, to taste
Pepper, to taste
Paprika, to taste
1. Cut the hard-boiled eggs in half lengthwise. Gently separate the cooked egg white from the yolk and transfer to a medium bowl.
2. Coat the cooked egg whites in flour, eggs, and panko bread crumbs.
3. Heat cooking oil for deep-frying in a medium-size pot over medium heat. Carefully place eggs into the hot oil.
4. Fry for 2-3 minutes, flipping halfway through. Remove from pot and drain excess oil on a paper towel.
5. Add mayonnaise, relish, mustard, hot sauce, salt, and pepper to the yolks and mash until smooth.
6. Fill a piping bag or plastic sandwich bag with yolk mixture. Pipe mixture back into the fried egg white, dust with paprika, and serve!
2). Chicken Parmesan-Stuffed Garlic Bread
1 boneless, skinless chicken breast
2 cups flour
4 eggs, beaten
2 cups seasoned bread crumbs
1 cup oil, for frying
1 large baguette
10-12 mozzarella slices
⅓ cup melted butter
3 cloves garlic, minced
1 tablespoon parsley, chopped
1 tablespoon Parmesan, grated
1. Preheat oven to 350°F/180˚C.
2. Slice the chicken breast into 1-centimeter thick strips.
3. Place the flour, eggs, and bread crumbs into 3 separate bowls. Roll a chicken strip in the flour, dusting off any excess. Dip the strip into the egg, then place into the bread crumbs, coating it completely.
5. Repeat with the remaining chicken.
6. Heat the oil in a pan over medium heat to 350˚F/180˚C.
7. Fry the breaded chicken strips until both sides are golden brown. Remove from heat and drain on a paper towel.
8. Slice the baguette into thirds or fourths (each baguette piece should be roughly the same length of the fried chicken strips), and hollow out the insides of the baguette pieces with a knife.
9. Lay two slices of mozzarella on top of each other with a 1-inch overlap. Place a chicken strip on the overlapping region, then fold the mozzarella tightly around the chicken.
10. Gently fit the rolled chicken strips into a hollowed baguette piece.
11. Slice the stuffed baguette pieces into 1-inch slices, then place them tightly side-by-side on a baking sheet lined with foil.
12. In a small bowl, mix together ingredients for garlic butter.
13. Brush the garlic butter evenly over the baguette slices, making sure it drips in between the slices.
14. Wrap the foil over the re-assembled baguette and bake for 20-25 minutes, until cheese is melted and the top is starting to brown.
15. Remove the foil and serve with marinara. Enjoy!
3). Garlic Parmesan Potato Wedges
1 cup Parmesan cheese, grated
¼ cup parsley, chopped
1 tablespoon oregano
1 teaspoon paprika
1 teaspoon salt
1 teaspoon pepper
½ teaspoon red pepper flakes
1. Preheat oven to 375ºF/190ºC.
2. Slice potatoes in half, then take the half and quarter it.
3. Whisk the eggs in a small bowl.
4. Combine remaining ingredients in a medium bowl.
5. Coat each wedge in egg wash, then coat in dry mix until entirely covered.
6. Place on a greased baking sheet and bake for 30 minutes. Allow to cool for 5 minutes.
7. Serve with ketchup, and enjoy!
4). Broccoli Tots
1 head of broccoli, cut into small florets
¼ cup scallions, thinly sliced
2 large garlic cloves, minced
⅔ cup shredded cheddar cheese
1 egg, beaten
⅔ cup bread crumbs
2 teaspoons Sriracha, optional
1. Preheat oven to 400˚F/200˚C.
2. Fill a medium saucepan with water and a generous pinch of salt and bring to a boil.
3. Blanch the broccoli in boiling water for about 2 minutes. Drain and run cold water over to stop the broccoli from cooking. Finely chop the cooked broccoli.
4. In a mixing bowl, add broccoli, scallions, garlic, cheddar, egg, and bread crumbs. Add Sriracha, if you want more of a kick. Mix well and chill in the refrigerator for 15-20 minutes.
5. Shape the mixture into tot shapes and spread them evenly on a greased baking sheet.
6. Bake for 8-9 minutes. Flip and then bake for an additional 8-9 minutes on the other side until golden brown. Serve and enjoy!
5). BBQ Chicken Sliders
1 12-pack of dinner rolls or Hawaiian sweet rolls
3 cups cooked chicken
⅓ cup BBQ sauce
½ red onion, thinly sliced
6 slices pepper jack cheese
¼ cup parsley, finely chopped
2 tablespoons melted butter
1. Preheat oven to 350°F/175°C.
2. Slice the entire pack of rolls in half lengthwise.
3. Place the bottom half on a 9×13 baking tray.
4. Spread the chicken evenly over the rolls, followed by the BBQ sauce, red onion, Jack cheese, and parsley.
5. Place the remaining half of the rolls on top and brush with melted butter.
6. Bake for 20 minutes.
7. Slice, then serve. Enjoy!
6). Cheeseburger Onion Rings
1 pound ground beef
1 teaspoon salt
½ teaspoon pepper
1 teaspoon garlic powder
¼ pound cheddar cheese, cut into 1-inch squares
1 large white onion
1 cup flour
5 eggs, beaten
3 cups panko bread crumbs
Oil, for frying
1. In a bowl, mix together the ground beef, salt, pepper, and garlic powder.
2. Peel and slice the onion into 1-centimeter rings, and separate the rings from each other.
3. Take a spoonful of the beef mixture and press it into the bottom of a ring.
4. Add a cheddar square into the center of the ground beef, and seal the top with another spoonful of the beef, pressing it flat.
5. Repeat with the rest of the rings.
6. Place the flour, eggs, and bread crumbs into three separate bowls.
7. Dip a ring into the flour, shaking off any excess, then into the egg, the bread crumbs, then back to the eggs, and one last time into the bread crumbs.
8. Repeat with the remaining rings.
9. Heat oil in a pot over medium heat to 350˚F/180˚C.
10. Fry the rings for 5-6 minutes, until deep golden-brown.
11. Drain on a paper towel, then serve with ketchup!