Time: 10 min
SERVES: 1
INGREDIENTS
- 200g Fresh Jalapenos
- 100g Panko breadcrumbs
- 100g Plain flour
- 200g Cream Cheese
- 20g Mature cheddar, grated
- 2 Large eggs, beaten
- 2 Teaspoons Jalapeno Jam
- 1 Teaspoon Garlic Chilli Salt, grinded
- Vegetable oil for frying
METHOD
Place the cream cheese, cheddar and Jalapeno Jam into a bowl and mix together.
Slit each pepper lengthways and then across at the top, like a T-shape (this will make it easier to scrape out the seeds and then stuff). Scrape the seeds and stuff with the cheese mix.
Place the beaten egg, flour and breadcrumbs onto three separate plates, or put in containers. Grind the Garlic Chilli Salt over the breadcrumbs and mix it in.
Take a Jalapeno and coat it with the flour, then roll in the egg and coat with the breadcrumbs. Double-coat the jalapenos by rolling in the egg and coating with the breadcrumbs again. Repeat the process with the remaining jalapenos.
Add oil to deep fryer, or pan, and heat to 160C/320F/Gas Mark. Place the jalapenos in the pan one at a time and fry for 3 minutes until crisp and light brown. Do not overcrowd the pan. Cook in batches if necessary.
Once cooked, use a slotted spoon to remove the jalapenos. Drain them on a kitchen towel.
Serve while warm.
