Crumbed jalapeno chillies
I just love little crumbed snacks and these jalapeno chillies being no exception. It’s super easy and quick to make ahead. Just leave crumbed in the fridge and fry shortly before serving nice and crisp.
Serves 4 – 6
125 g jar whole jalapeno chillies, in vinegar, drained
100 g cream cheese
125 ml (70 g) cake flour
salt and freshly ground black pepper to taste
2 extra-large eggs
about 250 ml (120 g) dried breadcrumbs
cooking oil for deep-frying
sweet chilli sauce for dipping
1. Cut jalapeno chillies lengthways in half, but not all the way through. Fill with cream cheese.
2. Combine flour and seasoning in one bowl. Whisk eggs in a separate bowl. Place breadcrumbs in a third bowl.
3. Coat chillies in seasoned flour. Dip in beaten eggs and then roll in breadcrumbs. Repeat process a second time (double-crumbing). Place onto a tray and refrigerate for about 30 minutes to allow crumbs to set.
4. Heat oil in a small, heavy-based saucepan. Gently drop chillies into hot oil. Turn constantly and deep-fry until golden brown. Remove from oil and drain on paper towel. Serve immediately with sweet chilli sauce or any other dipping sauce of choice.