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Crispy on the outside, soft and savory on the inside! These fried egg lollipops are a creative Indo-Chinese appetizer made with a flavorful spiced yolk and potato filling. A perfect party starter that's sure to be a hit with everyone.
For 4 servings
Boil and Prepare Eggs
Create the Savory Filling
Stuff the Egg Whites
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Crispy on the outside, soft and savory on the inside! These fried egg lollipops are a creative Indo-Chinese appetizer made with a flavorful spiced yolk and potato filling. A perfect party starter that's sure to be a hit with everyone.
This indo_chinese recipe takes 35 minutes to prepare and yields 4 servings. At 355.64 calories per serving with 12.35g of protein, it's a moderately challenging recipe perfect for appetizer or snack.
Prepare the Frying Batter
Fry to Golden Perfection
Serve and Enjoy
For an extra crispy texture, roll the battered eggs in panko breadcrumbs or crushed cornflakes before frying.
Add 2 tablespoons of finely grated paneer or finely chopped bell peppers to the filling for a different flavor and texture.
Adjust the amount of green chili and red chili powder to your preference. For a milder version, omit the green chili entirely.
For a healthier alternative, bake these in an air fryer. Spray the battered eggs with oil and air fry at 180°C (350°F) for 10-12 minutes, flipping halfway, until golden and crisp.
Eggs are an excellent source of high-quality protein, which is essential for muscle repair, growth, and overall body function.
The combination of carbohydrates from potatoes and protein and fats from eggs provides a sustained release of energy, making this a very filling snack.
Egg yolks are rich in vitamins like D, B12, and choline, which are important for brain health, nerve function, and bone strength.
One serving of Egg Lollipop (approximately 3 pieces) contains around 350-400 calories, primarily from the eggs, potato, and the oil absorbed during deep-frying.
While delicious, Egg Lollipop is a deep-fried snack and is best enjoyed in moderation. It provides protein from eggs but is also high in fat and calories due to the frying process. For a healthier version, try the air fryer variation.
You can prepare the components in advance. The eggs can be boiled and the filling can be made and stuffed up to a day ahead and stored in the refrigerator. However, they should be battered and fried just before serving to ensure they are hot and crispy.
Oily lollipops are usually a result of two things: the oil temperature being too low, or the batter being too thin. Ensure your oil is properly heated (around 175°C / 350°F) and that your batter is thick enough to coat the eggs well.
If you don't have cornflour, you can substitute it with an equal amount of rice flour. Rice flour will also yield a very crispy coating.
Make sure to pack the filling firmly into the egg white cavity. Chilling the stuffed eggs for 15-20 minutes before frying also helps solidify them. A thick batter that coats the entire egg acts as a seal, holding everything together.