Bloomin' Jalapenos

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Bloomin' Jalapenos

 

Dipping Sauce:

1 large ripe avocado

1/2 cup sour cream

2 tablespoons picante sauce

1/4 teaspoon garlic powder

1/4 teaspoon salt

juice of 1/2 lime

 

Mash avocado, and mix with remaining ingredients.

Refrigerate until serving time.

 

Jalapenos:

15 to 20 large fresh jalapenos, stemmed and cut in

half, scoop out some of the seeds, leaving some for

heat

2 eggs

1/2 cup soy milk

salt and pepper

2 teaspoons old bay seasoning

2 cups flour

oil for frying

 

Beat egg well and add milk. Put peppers into mixture,

mixing to coat. Let stand in mixture about five

minutes, then remove.

Put salt, paper old bay seasoning and flour in paper

sack or 1-quart zip-type bag. Shake to mix thoroughly.

Drop the coated peppers, a few at a time, into the

flour and close bag and shake to coat. Lay peppers

inside-down on cookie sheet to dry for 15 minutes.

Deep fry pepper slices in hot oil until brown and

crisp. Drain on paper towels.

Put Dipping Sauce into a small deep bowl and place on

plate. Arrange the fried jalapeno slices, petal

fashion, around the dipping sauce bowl.

 

 

 

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