- 8 jalapeno peppers
- 1 cup all purpose flour
- 1/2 cup cornstarch
- 1 tsp. baking powder
- 1 tsp. salt
- 1 cup cold water
- 1 egg
- 2 Tbsp. vegetable oil
- 1/2 cup all purpose flour
- 8 oz. cream cheese-softened very well
- 1/4 cup roasted sweet red pepper puree
- 2 tsp. white balsamic vinegar or cider vinegar
- As needed vegetable oil for frying
- To taste salt and black pepper
Peel each pepper, remove the stem and cut each into four equal pieces lengthwise. Lay each piece down and cut out the white ribs and all of the seeds. Reserve in a bowl.
Sift together into a bowl the first measure of flour, cornstarch, baking powder and salt. In a separate bowl, whisk together the water, egg and vegetable oil. Add the liquid to the dry ingredients and whisk until smooth. The batter should be a little thinner than pancake batter. If too thick, add more water. If too thin, add more flour. Reserve.
Heat a deep fryer with vegetable oil to 350ºF. and then pour some of the batter over the pepper pieces. Toss to coat everything evenly. Remove one by one and carefully add to your fry oil. Fry only 8 pepper pieces at a time. Toss occasionally until a very light golden color. Drain on paper towels and season with salt and pepper, if desired.
Prepare the dipping sauce by whisking together the softened cream cheese with the roasted sweet red pepper puree, vinegar and add salt and pepper as seasoning to taste. Serve with the peppers and enjoy! Recipe serves four people.
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