Alligator Eggs Recipe
21 ingredients
15 steps
Ingredients
- 36 lrg Jalapeno chilies, roasted Peeled
- 1/2 lb Cooked, peeled and deveined Chopped
- 2 tsp Mayonnaise
- 2 tsp Prepared chilli sauce
- 2 tsp Chopped capers
- 2 tsp Chopped green onions
- 2 tsp Chopped fresh parsley
- 1/2 tsp Dijon mustard
- 1/2 tsp Horseradish
- 1/4 tsp Paprika, salt & fresh grnd Oil
- 1 3/4 c. All purpose flour
- 3/4 c. Beer, room temp
- 2 x Large eggs, room temp
- 3 Tbsp. Chopped green onions
- 2 Tbsp. Vegetable oil
- 1 1/2 Tbsp. Catsup
- 2 tsp Worcestershire sauce
- 1 1/2 tsp Fresh lemon juice
- 1 1/2 tsp Baking pwdr
- 1 1/2 tsp Salt
- 1 tsp Cayenne pepper
Directions
-
1Using small, sharp knife; cut 1 1/2 inch slit at stem end on side of each chili.
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2Scrape out seeds; don't tear stems.
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3Rinse out chilies.
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4Drain on towels.
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5Mix next 9 ingredients.
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6Season filling with salt and pepper.
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7Spoon about 1 t into each chili (don't overstuff; chili should close).
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8Arrange chilies on baking sheet.
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9Chill.
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10Heat 3/4 inch peanut oil in heavy large skillet to 350 degrees.
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11Blend in remaining ingredients in large bowl.
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12Dredge each chili in mix, coating completely.
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13Add in chilies to skillet (in batches; don't crowd) and fry till golden, turning once, about five min.
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14Drain on paper towels and serve.
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15Makes 36
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