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    Deep fried jalapeño poppers & mozarella sticks

    7:32 AM, Dec 30, 2011   |    comments
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    LITTLE ROCK, Ark. (KTHV) -- Love to change things up? Here is a great jalapeño popper recipe.

    Cynthia Malik and her husband Jason will be here to demonstrate how to make delicious deep fried jalapeño poppers and mozzarella sticks.

    Deep Fried Jalapeño Poppers
    Yield: 24 Poppers

    Ingredients:
    12 jalapeños, stems removed, halved lengthwise and core removed
    1 12 ounce package cream cheese
    1 cup all purpose flour
    2 eggs, whisked with a pinch of salt
    1 Tablespoon milk
    1-2 cups Italian style breadcrumbs
    Vegetable oil for frying

    1. Fill the jalapenos with cream cheese.
    2. Set up a standard breading station. This consists of the following each in separate medium, shallow pans:
    1st pan - Flour
    2nd pan - Egg Wash (whisked egg, pinch of salt and milk)
    3rd pan - Breadcrumbs
    3. For each pepper: Coat evenly in flour. Shake excess flour off. Roll evenly in the egg wash. Roll evenly to coat in the breadcrumbs. Roll evenly in egg wash again and then once more in the breadcrumbs. The entire surface of the popper should be coated thoroughly. Set aside until ready to fry. These can be held for the day but it is not recommended to sit overnight.
    4. Fry the poppers in vegetable oil at 350°F until golden brown, about 3-5 minutes. Drain on a paper towel. Serve with ranch dressing or bleu cheese dressing.

    Variations:
    Cheddar Bacon Poppers: Add to the cream cheese 1 cup shredded sharp cheddar and/or 1 Tablespoon cooked bacon, minced and mix thoroughly.

    Sausage Poppers: Cook and crumble ½ pound of sausage (preferably fresh Italian) and chill. Add to room temperature cream cheese and mix thoroughly.

    For the breadcrumbs: Save the ends of loaves of bread, stale hot dog buns, hamburger buns, etc. Dry them out and blend them in a food processor with the blade. Add 1 Tablespoon Italian seasonings to 1 cup of the breadcrumbs.

    Food Safety tip: Discard the flour, egg wash and breadcrumbs after use unless you are to refrigerate them within 2 hours. The flour and breadcrumbs have been introduced to conditions that could cause serious illness and in some cases death and cannot be left at room temperature.

    Fried Mozzarella

    Ingredients:
    1 block mozzarella or 1 package fresh mozzarella ball
    1 cup all purpose flour
    2 eggs, whisked with a pinch of salt
    1 Tablespoon milk
    1-2 cups Italian style breadcrumbs
    Vegetable oil for frying

    1. Cut the mozzarella in half lengthwise. Slice into ½ inch thick pieces.
    2. Set up a standard breading station. This consists of the following each in separate medium, shallow pans:
    1st pan - Flour
    2nd pan - Egg Wash (whisked egg, pinch of salt and milk)
    3rd pan - Breadcrumbs
    3. For each piece: Coat evenly in flour. Shake excess flour off. Coat evenly in the egg wash. Coat evenly in the breadcrumbs. Coat evenly in egg wash again and then once more in the breadcrumbs. The entire surface of the cheese should be coated thoroughly. Set aside until ready to fry. These can be held for the day but it is not recommended to sit overnight.
    4. Fry the mozzarella in vegetable oil at 350°F until golden brown, about 3-5 minutes. Drain on a paper towel. Serve with warm marinara sauce or ranch dressing.

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