Deep Fried Eggs with Sriracha Remoulade

Ingredients

• 1/2 cup mayonnaise
• 2 1/2 tablespoons Sherry wine vinegar
• 1 1/2 tablespoons sriracha sauce*
• 1 tablespoon whole grain Dijon mustard
• 1 tablespoon chopped cornichons** or pickles
• 1 1/2 teaspoons chopped fresh tarragon
• 1 1/2 teaspoons chopped fresh parsley
• 1 1/2 teaspoons chopped fresh chives
• 1 1/2 teaspoons chopped drained capers
• 1/2 teaspoon freshly ground black pepper
• 3 large hard-boiled eggs, chopped
• 9 large eggs, room temperature
• 1/4 cup buttermilk
• 2 tablespoons sriracha sauce
• 1/2 cup all purpose flour
• 1/2 cup semolina flour (pasta flour)***
• 1 cup panko (Japanese breadcrumbs)
• 1 teaspoon coarse kosher salt
• Peanut oil or rice bran oil (for frying)
• Dandelion greens (for garnish)

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