Alligator Eggs

Recipe: Appetizer : 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

Nutrition Facts:
240 calories
9 grams fat

Ingredients

    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

    oil

    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

Directions

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. Refrigerate.

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.






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