Fried stuffed jalapeno peppers
12 Appetizers
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | ounces | Can whole pickled jalapeno peppers; drained |
| ⅔ | cup | Pimiento cheese |
| ¾ | cup | All-purpose flour; divided |
| ¼ | cup | Plus 2 tablespoons cornmeal; divided |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 1 | cup | Buttermilk |
| Vegetable oil | ||
Directions
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 ¼ cup flour, 2 tablespoons cornmeal, and next 3 ingredients; set batter aside.
Combine remaining ½ cup flour and ¼ 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.
DeLea Lonadier of Louisiana, in January, 1995"Southern Living". Typos by Jeff Pruett.
Posted to bbq-digest by johncartlidge@... on Mar 24, 1998