Bloomin' Jalapenos

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Bloomin' 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 milk

salt and pepper

2 teaspoons Old Bay seasoning

2 cups flour

oil for frying

 

Dipping Sauce;

1 large ripe avocado

1/2 sour cream

2 tablespoons picante sauce

1/4 teaspoon garlic powder

1/4 teaspoon salt

juice of half a lime

 

Beat egg well and add milk. Put peppers in 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 log bag. Shake to mix thoroughly. Drop the

coated peppers, a few at a time, in 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 in small deep bowl and place on plate. Arrange the fried

jalapeno slices, petal fashion around the dipping sauce bowl.