poppers

peter pepper

peter pepper

i like jalapeno poppers and have plently of peppers to make some, my problem is the batter and getting it so stay on the pepper when i deep fry it. any tips?
 
Someone told me once to blanch the peppers for a couple of minutes and then dip them in flour before dipping them in batter. I never tried it myself, but they told me it works great. Maybe cheezy would know.
 
dredge them in flour, then an egg wash, then your batter; thats what i usually do; OR you can scarrify the outter skin (shallow cuts just through the outter layer) and then batter them; but you may run into issues with stuff leaking out once its under pressure
also make sure your oil is hot enough
 
;)

It is easiest to stuff them and freeze them.

Dredge them in an egg wash first, then plain flour, let that rest 10 minutes, back in the eggwash, into seasoned cornmeal or panko breadcrumbs.

Add crab to the cheese for some really gourmet poppers!
 
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