Fried Jalapenos
You can never have too many side dish recipes, so give Fried Jalapenos a try. This recipe serves 8. One serving contains 290 calories, 4g of protein, and 20g of fat. For $1.01 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. 537 people were glad they tried this recipe. From preparation to the plate, this recipe takes about 30 minutes. If you have buttermilk, jalapeno peppers, flour, and a few other ingredients on hand, you can make it. It is brought to you by Taste of Home. All things considered, we decided this recipe deserves a spoonacular score of 73%. This score is good. Similar recipes are Fried Pickled Jalapenos, Serious Heat: Okra-Fried Jalapenos, and Double-Fried Chicken With Lemons and Jalapenos.
Servings: 8
Preparation duration: 10 minutes
Cooking duration: 20 minutes
Ingredients:
1 cup buttermilk
6 tablespoons cornmeal, divided
3/4 cup all-purpose flour, divided
2 jars (12 ounces each) whole jalapeno peppers, drained
1/4 teaspoon pepper
1 jar (5 ounces) olive-pimiento cheese spread
1/4 teaspoon salt
Vegetable oil
Equipment:
bowl
frying pan
paper towels
Cooking instruction summary:
Directions Cut off stems and remove seeds from peppers. Stuff with cheese spread. Refrigerate for at least 2 hours. In a shallow bowl, combine 1/4 cup of flour, 2 tablespoons cornmeal, salt, pepper and buttermilk until smooth; set aside. In another shallow bowl, combine remaining flour and cornmeal. Dip stuffed peppers into buttermilk batter, then dredge in flour mixture. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry peppers, two or three at a time, until golden brown. Drain on paper towels. Yield: 2 dozen. Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face. Originally published as Fried Jalapenos in CountryApril/May 2000, p51 Print Add to Recipe Box Email a Friend
Step by step:
1. Cut off stems and remove seeds from peppers. Stuff with cheese spread. Refrigerate for at least 2 hours.
2. In a shallow bowl, combine 1/4 cup of flour, 2 tablespoons cornmeal, salt, pepper and buttermilk until smooth; set aside. In another shallow bowl, combine remaining flour and cornmeal. Dip stuffed peppers into buttermilk batter, then dredge in flour mixture.
3. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry peppers, two or three at a time, until golden brown.
4. Drain on paper towels.
Nutrition Information:
covered percent of daily need
