Fried Stuffed Jalapeno Peppers

Recipe Ingredients

1		Whole pickled jalapeno peppers - drained, divided
2/3 cup	97g / 3.4oz	Pimiento cheese
3/4 cup	46g / 1.6oz	All-purpose flour - divided
1/4 cup	15g / 0.5oz	Cornmeal - plus 2 tbs.
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Pepper
1 cup	237ml	Buttermilk
		Vegetable oil

Recipe Instructions

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 1/4 cup flour, 2 tablespoons cornmeal, and next 3 ingredients; set batter aside. Combine remaining 1/2 cup flour and 1/4 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 375º. 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.

Recipe by Rock McNelly on Mar 24, 1998.

Source:
John Martin Taylor

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