Jalapeño Poppers

These amazing poppers were first eaten at our Mexican Cooking Class and they were an instant hit. I now get a batch straight from our teacher! This is our appetizer for Saturday and I'm sure it will be a hit with the guys especially. 

(Hot just removed from the oil they don't look that great but they taste fantastic with a little guacamole or sweet chili sauce)

The serving sizes are 2 poppers per person, however those brave enough will have more. The peppers are never the same, according to Maryke from The Little Pink Chef, every batch differs, some are hot some aren't so I suggest you advise your guests to have a little bite first. The peppers used are pickled and not fresh. Fresh doesn't work as well. These don't look too pretty, but they taste amazing!

8 jalapeño peppers 

8 strips Danish feta

4 salami / pepperoni slices, halved

200g flour

10g baking powder

1 egg yolk

175ml Iced water

Enough oil for deep frying

To make the batter: mix the flour and baking powder in a bowl. Add the egg yolk and water and beat with an electric beater until the batter has a thick runny consistency.

Heat oil while you are preparing the poppers.

To make the poppers: make a slit in the pepper from stem to the bottom (but ensure you don not cut all the way through to form a pocket). With your finger, remove all the insides (making sure that all the pips and white part is removed). Insert one half of the salami and the press in the feta. Ensure that the pepper is fully stuffed and then press the slit until its closed (so the stuffing doesn't leak from the pocket)

To prepare: dip the pepper into the batter and immediately in the hot oil. Fry until golden and remove. Place on a paper towel to remove some of the oil. 

Serve with sweet chili sauce, mango chutney or guacamole and salsa. 

Note: my adjustment to The Little Pink Chef's recipe is to add finely grated mozzarella between the salami and the feta so you end with a gooey center.