FRIED STUFFED JALAPENO PEPPERS
10-oz Can whole pickled jalapeno peppers; drained
1 cup Pimiento cheese
1 cup All-purpose flour; divided
1 cup Plus 2 tablespoons cornmeal; divided
ts Salt
ts Pepper
1 cup Buttermilk
Vegetable oil
Cut stems from peppers. Remove seeds, using a small sharp knife (do not split peppers). Stuff each with pimiento cheese. Cover and chill at least two hours.
Combine 1/4 cup flour, 2 tablespoons cornmeal, and next 3 ingredients; set
batter aside. Combine remaining 1/2 cup flour and 1/4 cup cornmeal. Dip
stuffed peppers in batter; dredge in flour mixture. Pour oil to depth of 2 to 3 inches in a Dutch oven; heat to 375F degrees. Fry peppers a few at a time, 1 to 2 minutes on each side or until golden. Drain on paper towels. Yield: about 12 appetizers.
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