Crispy Deep Fried Jalapeño Poppers
Crispy Deep Fried Jalapeño Poppers requires around 40 minutes from start to finish. This recipe serves 30 and costs 38 cents per serving. This hor d'oeuvre has 154 calories, 3g of protein, and 9g of fat per serving. Plenty of people made this recipe, and 288 would say it hit the spot. A mixture of flour, canolan oil, jalapenos, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by Serious Eats. Overall, this recipe earns a not so awesome spoonacular score of 29%. Try Fried Jalapeno Poppers, Crispy Deep-Fried Pizza, and Crispy Tahong (Deep-Fried Mussels) for similar recipes.
Servings: 30
Ingredients:
2 cups fine breadcrumbs
1 to 2 quarts vegetable or canola oil, for frying
1 pound (16 ounces) cream cheese
2 cups all-purpose flour
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1 pound jalapeños
Kosher salt
2 tablespoons fresh juice from 2 limes
1/2 teaspoon onion powder
1 batch roasted tomato salsa or your favorite salsa, for serving
2 cups whole milk
Equipment:
butter knife
mixing bowl
bowl
baking sheet
paper towels
Cooking instruction summary:
Procedures 1 Wearing gloves if you have them, trim off and discard the top and bottom of each jalapeño. Cut each jalapeño crosswise into 1-inch rings. Remove seeds and white inner ribs from each ring (a small melon-baller works well for this). 2 In a medium mixing bowl, stir cream cheese with lime juice, garlic powder, onion powder, and cumin until thoroughly blended. Season with salt. Using a butter knife, pack cream cheese into each jalapeño ring, filling it completely and smoothing the surface. 3 Fill 1 bowl with milk, 1 bowl with flour, and 1 bowl with breadcrumbs. Working 1 popper at a time, dip in milk, then transfer to flour. 4 Coat popper in flour all over. Transfer to a parchment-lined baking sheet and repeat with remaining poppers. Let floured poppers stand for 5 minutes. 5 Working 1 popper at a time, return floured popper to milk, turning to coat. Transfer to breadcrumbs. 6 Pack popper in breadcrumbs, turning to coat, until an even coating has formed. Repeat with remaining poppers. 7 Heat 2 inches of oil to 350°F. Add poppers and fry, gently turning and stirring, until golden brown, about 5 minutes. Transfer to a paper towel-lined baking sheet and season with salt. Let stand 5 minutes before serving with salsa.
Step by step:
1. 1
2. Wearing gloves if you have them, trim off and discard the top and bottom of each jalapeño.
3. Cut each jalapeño crosswise into 1-inch rings.
4. Remove seeds and white inner ribs from each ring (a small melon-baller works well for this).
5. 2
6. In a medium mixing bowl, stir cream cheese with lime juice, garlic powder, onion powder, and cumin until thoroughly blended. Season with salt. Using a butter knife, pack cream cheese into each jalapeño ring, filling it completely and smoothing the surface.
7. 3
8. Fill 1 bowl with milk, 1 bowl with flour, and 1 bowl with breadcrumbs. Working 1 popper at a time, dip in milk, then transfer to flour.
9. 4
10. Coat popper in flour all over.
11. Transfer to a parchment-lined baking sheet and repeat with remaining poppers.
12. Let floured poppers stand for 5 minutes.
13. 5
14. Working 1 popper at a time, return floured popper to milk, turning to coat.
15. Transfer to breadcrumbs.
16. 6
17. Pack popper in breadcrumbs, turning to coat, until an even coating has formed. Repeat with remaining poppers.
18. 7
19. Heat 2 inches of oil to 350°F.
20. Add poppers and fry, gently turning and stirring, until golden brown, about 5 minutes.
21. Transfer to a paper towel-lined baking sheet and season with salt.
22. Let stand 5 minutes before serving with salsa.
Nutrition Information:
covered percent of daily need
