Fridays were meant for frying. Of that I am sure.
If you have yet to give this frying a try, here’s your chance in the form of cheesy jalapeño poppers. Take it. They’re delicious, but don’t just take my word for it, my dozen taste-testers at work agree, and have already asked for the next batch.
This time of year is when I usually throw myself into some new hobby. Frying is the answer. Knitting would have been a healthier choice.
Oh well. Cheers to Fryday! Recipe after the jump.
Here’s a look at the stuff you need. It isn’t much and it’s rather obvious, but let’s go through the list anyway. You’ll want: jalapeños, cream cheese, cheddar, bacon, flour, eggs, bread crumbs, and vegetable oil (not pictured) for frying.
The assembly process, also obvious, goes a little something like this: slice the jalapeños in half, remove the innards, and generously stuff the halves with a mixture of cream cheese, cheddar and bacon.
Next, you’ll want to cover and chill your soon-to-be poppers in the fridge for at least one hour. Now I know 60 minutes can seem like an impossibly long time to wait when you have cheese and bacon at (and on) your fingertips, but you must. I promise this step will make your life of dipping and frying much easier.
When you’re ready to take things to the next level, heat up your frying oil real nice and hot. As the temperature climbs, coat your stuffed jalapeños in flour, dip in eggs, coat them with a nice layer of bread crumbs, set aside, and repeat.
Once you have a few ready to go and your oil has reached or exceeded the sweet spot of 350ᵒ, drop the peppers in and hear that sizzle. Be careful not to overcrowd the pot. Doing so will cause the temperature to drop, running counter to what we’re trying to accomplish here. I fried about six of these at a time and thought that worked really well.
Let each batch fry between 1 to 2 minutes, or whenever the poppers look sufficiently cooked like the ones right here. Continue until every last pepper has become a golden popper.
One thing I’m learning about frying is that things can go from just-right to too-dark in a matter of seconds. So keep a watchful eye. Now is not the time to go do your nails.
However, I do encourage you to do your nails before you begin this whole process. I made sure I did after the poor showing in last week’s fried pickles post. My thumbs have never looked better. Redemption.
But I digress. Enjoy the poppers warm, and to really truly fully enjoy them, try dipping them in ranch. It’s probably overkill, but you wouldn’t still be reading this if you really cared about silly things like calories.
I mean, just look at that. Enough said.
I hope you have yourself a fantastic weekend. And as always, TGIFryday.
- 1 (8 oz) package cream cheese, softened
- 1 cup shredded sharp Cheddar cheese
- 3 Tbsps bacon bits
- 12 fresh jalapeño peppers, split in half lengthwise, stems, seeds removed
- 1/2 cup all-purpose flour
- 4 eggs, lightly beaten
- 1 cup bread crumbs
- Vegetable oil for frying
- In a medium bowl, combine cream cheese, cheddar cheese, and bacon bits. Firmly press a heaping spoonful of the cheese mixture into each pepper half.
- Cover and chill 1 hour.
- Next, place flour, eggs, and bread crumbs in 3 separate shallow dishes.
- Dip chilled, stuffed pepper halves into flour, then eggs, then bread crumbs, coating thoroughly with each step.
- Fill a large saucepan or pot with 2 inches of oil and heat over medium-high heat until 350 degrees.
- Carefully fry a few peppers at a time, 1 to 2 minutes, or until golden.
- Drain on paper towels and serve immediately.
- Serve with ranch if you're feeling extra special.