Zappo avocado appetizers
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Avocados | |
| 1 | large | Fresh Jalapeno chile; cut in thin strips |
| ½ | cup | Coarsely grated mixed cheddar and Monterey Jack cheeses |
| Vegetable oil for deepfrying | ||
| 1 | cup | All-purpose flour |
| 1 | teaspoon | Baking powder |
| ½ | teaspoon | Salt |
| ¾ | cup | Cornmeal |
| 1 | cup | Milk |
| 2 | Eggs; slightly beaten | |
| Margarita Jalapeno Salsa; (see recipe) | ||
Directions
Halve, pit & carefully peel avocados. Place strips of jalapeno in each cavity, then pack cavaties with cheeses. In a deep, heavy saucepan, heat 2-3 inches of oil to 375. Then in a bowl, stir together flour, baking powder, salt and cornmeal. Beat in milk and eggs until blended. Dip each filled avacado half into batter to coat completely; fry in hot oil until golden brown. Serve hot, with a side dish of salsa. Makes 4 servings.
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, .