Alligator Eggs
There are lots of recipes for stuffed peppers, poppers, armadillo eggs, etc, but this is the best Ive ever come across. I got it off the internet years ago. Its great, and worth the effort.
There are lots of recipes for stuffed peppers, poppers, armadillo eggs, etc, but this is the best Ive ever come across. I got it off the internet years ago. Its great, and worth the effort.
- 2 tablespoons vegetable oil
- 1 1/2 teaspoons baking powder
- salt and freshly ground black pepper to taste
- 1/4 teaspoon paprika
- 1 1/2 teaspoons salt
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon dijon mustard
- 2 teaspoons minced fresh parsley
- 2 teaspoons worcestershire sauce
- 1 teaspoon cayenne pepper
- 36 large jalapeno chiles roasted and peeled
- 2 teaspoons mayonnaise
- 2 teaspoons prepared chili sauce
- 2 teaspoons minced capers
- 2 teaspoons minced green onions
- 1/2 teaspoon horseradish
- peanut oil for frying
- 3/4 cup beer at room temperature
- 2 eggs at room temperature
- 3 tablespoons minced green onions
- 1 1/2 tablespoons ketchup
- 1 1/2 teaspoons fresh lemon juice
- Carbohydrate 212.059671487264 g
- Cholesterol 375.739999992899 mg
- Fat 35.2572518072674 g
- Fiber 8.18901612961926 g
- Protein 35.1918702793724 g
- Saturated Fat 5.17824944495846 g
- Serving Size 1 1 recipe (721g)
- Sodium 13228.1286857604 mg
- Sugar 203.870655357645 g
- Trans Fat 5.3216204921633 g
- Calories 1305 calories
Step-by-step
- 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 chiles. Drain on towels.
- Mix next 9 ingredients. Season filling with salt and pepper. Spoon about 1 teaspoonful into each chili (do not overstuff; chile should close). Arrange chiles 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 chile in mixture, coating completely. Add chiles to skillet (in batches; do not crowd) and fry until golden brown, turning once, about five minutes. Drain on paper towels and serve.
Did that oil temperature just drop twenty degrees when the second batch went into the skillet? Maintaining a steady 350 degrees Fahrenheit requires a heavy cast iron pan and a reliable deep-fry thermometer, because overloading the cooking surface will instantly saturate the batter instead of creating a crisp exterior. Careful temperature management transforms greasy snacks into exceptionally crunchy appetizers.
- Pair these intensely spicy, savory poppers with crisp, high-acidity beverages like dry German Riesling or sparkling mineral water to cut through the rich batter and dense filling.
- Cooling the stuffed peppers thoroughly in the refrigerator for at least thirty minutes before frying helps the filling contract so the batter adheres tightly to the skin without sliding off.
- Fresh jalapenos bring a bright, vegetal crunch and unpredictable capsaicin levels, whereas previously roasted or jarred chiles offer a softer texture, milder heat, and distinct acidity that alters how the spices interact inside the coating.
- Fry the battered chiles in small batches for approximately five minutes total, turning them once when the bottom side develops a deep golden brown hue.
Serve these hot peppers immediately upon draining them on absorbent paper towels. Leftovers lose their structural integrity and become soggy within hours.
