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PEPPADEW® Peppers Recipe

PEPPADEW® Poppers Recipe

Ingredients

20 PEPPADEW® peppers (drained)
½ cup light cream
6 wedges from a wheel of soft garlic and herb cheese
1 egg white
1 cup flour
1 cup yellow cornmeal
Salt and pepper
1 cup vegetable oil

Additional Info
  • Serves 20

Method

Place all Peppadews® Peppers on paper towels upside down to allow insides to drain. The outside can remain damp so the breading can stick. Using a small cheese knife, fill the peppers with the soft cheese.  The PEPPADEW® peppers will be different sizes so the amounts will vary. Do not fill to the top, leave a little bit of room for cheese expansion. Use 3 small bowls. In bowl #1 – place flour, generously seasoned with salt and pepper. In bowl #2 – beat together cream and egg white. In bowl #3, cornmeal.

Dredge the Peppadews® peppers through each bowl 1-3. Lastly, place in single layer in an airtight container, or in multiple layers separated by wax paper. Discard left over dredging ingredients in all three bowls. Note: If the Peppadews® peppers are too dry to hold the flour, mist lightly with water from a spray bottle. Place in the freezer for a minimum of 30 minutes. The maximum is 1 month (you can make these ahead of time and take out a few at a time. Freezing is a necessary process to prevent the cheese from melting too fast when you go to fry these poppers. When you are ready to make, heat up vegetable oil in a heavy medium sized sauce pan over medium heat. Test temperature readiness by flicking some water into the oil. When it spits and sizzles, the oil is ready for frying.

Working in batches of 5, place Peppadews® peppers into the hot oil. Using a frying spoon, turn the Peppadews® peppers to cook evenly on all sides. Cooking times will vary depending on how hot your oil is. The key is to thaw and heat the inside without it overflowing or the outside burning. This takes approx. 3-6 minutes. The first batch will take the longest, the last the shortest because the oil will be hotter. Your poppers will be very lightly browned on the outside because cornmeal doesn’t brown the same way other batters do.

Place on a plate or serving try lined with a paper towel to drain excess oil. If you are making a large quantity, you can place these on paper towels on a baking sheet in a warm oven so they all stay warm until serving. Serve Hot. Serve them as a side to a salad or on the side of a pizza or as an appetizer. Enjoy!

 

Posted by: Hungry Healthy Happy

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