ELIZE’S JALAPEÑO POPPERS

Photo and recipe: Elize de Kock

• 230 g smoked ham flavour cream cheese
• 12 jalapeño peppers, seeded and halved
• 1 cup milk
• ½ cup all-purpose flour
• 1 teaspoon garlic salt
• 1 teaspoon Italian herbs
• 1 cup panco crumbs
• oil for frying, or as needed
• Mix flour, garlic salt and Italian herbs together in a medium bowl until well combined.
• Blanche half jalapeno in boiling water for 2-3 min, dry and put in fridge to cool.
• Spoon cream cheese into jalapeño halves.
• Put milk in one small bowl, flour in a second, and crumbs in a third.
• Dip stuffed jalapeños in milk, then in flour, making sure they are well-coated.
• Transfer coated jalapeños to a wire rack; let dry for 10 minutes.
• Every time you wait for drying keep it in the fridge, you want the cheese to stay cold.
• Dip jalapeños in milk once more, then roll through the crumbs.
• Let dry for 10 minutes, then repeat dipping in milk and rolling bread crumbs once more; make sure they are completely coated. Let dry.
• Heat oil to 180°C in a medium skillet.
• Working in batches if necessary, deep-fry coated jalapeños until golden brown, 2 to 3 minutes.
• Remove and let drain on a paper towel. Serve hot and enjoy!
• Note:
• Be sure to wear rubber gloves while seeding the jalapeños — they will burn your fingers.
• These poppers will last up to 3 days in the fridge.