Love these guys way toooooo much! The fresh burst and crunch of the mildly hot jalapeno with hot sharp cream cheese followed with the gorgeous crispy fried panko breadcrumbs, makes these such a wonderful treat, my whole family devours them so fast I actually don't get to eat more than I should!
Ingredients
(makes 30)
15 whole fresh jalapenos
400g sharp cream cheese like Philadelphia
500g panko breadcrumbs
4 eggs beaten
300g seasoned flour
1 ltr ground nut oil
Place three bowls on your work top and fill one with the beaten eggs, another with the seasoned flour and the last bowl with the panko breadcrumbs.
Halve each jalapeno and using a teaspoon scoop out all the seed placing them in to a bowl, add the cream cheese to the jalapeno seeds and mix well.
Using a teaspoon fill each jalapeno half with lots of cream cheese, don't be shy I like to mound the cream cheese high.
Using one hand for wet and one hand for dry, roll each jalapeno in the beaten egg and then in the seasoned flour, place on a plate and if you have time pop in the fridge for half an hour, this just helps the next stage of coating stick better, but is not essential.
Roll each coated jalapeno in the beaten egg again and then in to the panko breadcrumbs coating all over, again place on the plate and if you have time pop in the fridge until ready to cook.
In a deep sauce pan bring the ground nut oil up to 190 degrees, gently fry the poppers for 2-3 minutes until lightly golden brown, these are best eaten straight away for the best flavour, but if any are left over they are still great especially in the middle of the night fridge raiding expedition!
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