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Jalepeño Poppers
Jalapeño Poppers |
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When preparing this snack, you may want to wear latex gloves since jalapeño juices can irritate skin. |
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2 quarts canola oil or Crisco 1 cup all-purpose flour 1 cup beer (not dark) Coarse salt and freshly ground black pepper 16 fresh jalapeño peppers, slit lengthwise down one side to create a pocket, stem end intact, seeds removed, if desired 4 ounces cream cheese, or grated cheddar or Monterey Jack cheese, plus more if needed 1 cup sour cream or Blue-Cheese Dressing |
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1. In a deep fryer or medium stockpot, heat oil to 400°. Line a baking sheet with paper towels; set aside. |
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2. To make the batter, combine flour, beer, salt, and pepper in a small bowl. Whisk to combine; set aside. |
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3. Stuff each jalapeño with 1/4 ounce of cheese. Working in batches, dip jalapeños into batter, turn to coat, and drop into fryer until golden brown, 4 to 5 minutes. Transfer to prepared baking sheet to drain. Serve immediately with sour cream or blue-cheese dressing. |
| Serves 4 |
recipe contributed by - Sean Steyer -
Television editor Martha Stewart Living Omnimedia |
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Last Updated:
May 5, 2006
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