This recipe is for using Jalapeno chilies that can range from very hot to medium. You can use milder sweet peppers instead to get similar flavor with a lot less heat. But try these hot numbers, you'll love them.
gloves when you handle Jalapenos. Wash and dry the peppers. Slit through the
pepper to almost in half but leave the two pieces still attached at the
stalk end. Remove the seeds and the white membrane from the inside of the
pepper. Discard them.
the multi-baking mix, 1 tablespoon oil and bread crumbs in a bowl, add enough
cold water and make it into a batter that resembles pancake batter that is thick
enough to adhere to the vegetable to fry.
the oil in a pan to 375° F. Insert a small piece of the cheese that could fit
in the pepper and holding the pepper closed dip it into the breadcrumb batter.
The batter should completely coat the pepper and seal it. Add to the hot oil
carefully, doing the same for a few more of the fritters until the frying pan
could hold no more. Turn the fritters once to cook on the other side, cooking on
each side until golden. Drain on several thicknesses of absorbent paper towels.
Serve with strawberry sauce.
batter coats 10 fritters.
nutrient values don't include that of the Low protein cheese or the peppers.
PREPARATION: 20 MINUTES.
SAUCE: Serves 15 tbs.
all the ingredients in a blender and blend until smooth. Serve with the
PREPARATION: 5 MINUTES.
IT ALL TOGETHER : 5 MINUTES.