Ingredients
- 36 jalapeno chilies
- 2 eggs
- 1 3/4 c all purpose flour
- 3/4 c beer
- 2 tb vegetable oil
- 1 1/2 tb catsup
- 3 tb green onions (minced)
- 2 ts mayonnaise
- 2 ts worcestershire sauce
- 2 ts prepared chilli sauce
- 1 1/2 ts lemon juice (fresh)
- 1 1/2 ts baking powder
- 2 ts capers (minced)
- 2 ts green onions (minced)
- 1 1/2 ts salt
- 1 ts cayenne pepper
- 1/2 ts horseradish
- 1/2 ts dijon mustard
- 1/4 ts paprika
- 2 ts parsley (minced fresh)
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
