Alligator Eggs

Title: Alligator Eggs
Yield: 1 Servings

36 lg Jalapeno chilies; roasted
1/2 lb Cooked; peeled and deveined
2 ts Mayonnaise
2 ts Prepared chilli sauce
2 ts Minced capers
2 ts Minced green onions
2 ts Minced fresh parsley
1/2 ts Dijon mustard
1/2 ts Horseradish
1/4 ts Paprika; salt & fresh ground
1 3/4 c All purpose flour
3/4 c Beer; room temp
2 Eggs; room temp
3 tb Minced green onions
2 tb Vegetable oil
1 1/2 tb Catsup
2 ts Worcestershire sauce
1 1/2 ts Fresh lemon juice
1 1/2 ts Baking powder
1 1/2 ts Salt
1 ts 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 overstuff; 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. From Bon
Appetit, Dec ’86.

Makes 36