Great recipe for Alligator Eggs - Hot and tasty - A kitchen workhorse and the foundation of many party Appetizers, Hors d'oeuvre, and Snacks
Rated 4.7 / 5 based on 11 reviews
Prep Time: 12 min Total Time: 24 min Yield: 8 Serving
- 36 large jalapeno chilies -- roasted and peeled
- 2 teaspoons mayonnaise
- 2 teaspoons prepared chili sauce
- 2 teaspoons minced capers
- 2 teaspoons minced green onions
- 2 teaspoons minced fresh parsley
- 1/2 teaspoon dijon mustard
- 1/2 teaspoon horseradish
- salt & fresh ground pepper
- 1/4 teaspoon paprika
- 1 3/4 cups all purpose flour
- 3/4 cup beer - room temp
- 2 eggs -- room temp
- 3 tablespoons minced green onions
- 2 tablespoons vegetable oil
- 1 1/2 tablespoons catsup
- 2 teaspoons worcestershire sauce
- 1 1/2 teaspoons fresh lemon juice
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons salt
- 1 teaspoon cayenne pepper
- Using small, sharp knife; cut 1 1/2 inch slit at stem end on side of each chili. Scrape out seeds; do not tear stems. Rinse out chilies. Drain on towels. Mix next 9 ingredients. Season filling with salt and pepper.
- Spoon about 1 t into each chili (do not over stuff; chili should close). Arrange chilies on baking sheet.
- Heat 3/4 inch peanut oil in heavy large skillet to 350 degrees.
- Blend in remaining ingredients in large bowl.
- Dredge each chili in mixture, coating completely.
- Add chilies to skillet (in batches; do not crowd) and fry until golden brown, turning once, about five minutes. Drain on paper towels and serve.
© James Catanich
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Welcome! My name is James and this is my internet kitchen hang-out. A self-confessed balanced foodie sharing some of our family friendly recipes that are full of flavour. Life is too short for bland and boring. It's about finding balance and falling in love with food all over again!
James Catanich, SEO Expert & Self-confessed un-balanced foodie