DEEP FRIED JALAPEÑO POPPERS WITH THREE CHEESE AND BREADCRUMB MIX
- 12 jalapeños
- ⅓ cup goats cheese
- ⅓ cup cheddar cheese
- ⅓ cup cream cheese
- 2 eggs
- 1 cup cake flour
- 1 cup bread crumbs with fresh herbs (I used coriander, parsley and mint that we had in the veggie patch), oven-baked for about 20 minutes at 180 °C
- salt and pepper to taste
- oil for deep fry
Put on gloves!!
Slice jalapeños in half lengthwise, but not all the way through.
Use a small spoon, scoop out seeds and membranes and discard.
In a bowl mix cream cheese, cheddar cheese and goats cheese.
Put breadcrumbs in a shallow dish and season with salt and pepper (and herbs, if used).
Whisk eggs in separate dish. Put flour in another separate dish.
Dust the jalapeños with flour, then shake off excess.
Dip in egg, then coat in the breadcrumb mixture.
Heat oil in a large fry pan over medium heat.
Cook the jalapeños for five minutes on each side or until light golden and cooked through.
Drain on paper towel.
Serve hot and enjoy.
Recipe and photo: Louise Venter