8
Jalapeño Kickers
12 fresh jalapeño peppers
or 1 (3
1
⁄
11
2
⁄⁄ ounce) can jalapeño peppers
Cream Cheese
1
⁄
11
2
⁄⁄ cup fl our
1 egg
1
⁄
11
2
⁄⁄ cup milk
C
AUTION
:
Wear plastic gloves when working with peppers. Do not touch eye area.
To prepare fresh jalapeño peppers: rinse, cut in half lengthwise, remove seeds and stems, place in boiling water and
remove after 2 minutes; drain well. To prepare canned jalapeño peppers: drain, cut in half lengthwise, and remove
seeds and stems.
Fill each pepper half with cream cheese until slightly rounded. Place
1
⁄
11
2
⁄⁄ cup fl our in separate bowl, set aside. In a second
bowl, beat egg with milk. In a third bowl, prepare breading by combining bread crumbs, onion salt, garlic salt, and
oil. Stir in fl our and sugar until mixed thoroughly. Roll each pepper in fl our, dip in egg mixture, and then cover with
breading. For a heavier breading, dip in egg mixture again and cover with breading a second time. Gently set aside
until ready to deep fry.
Deep fry at 375˚ approximately 1 to 2 minutes or until golden brown. (Tip: Remove immediately if cream cheese fi lling
appears through the coating.) Place fried peppers on paper toweling. Serve warm. If desired, serve with salsa.
VARIATIONS: Substitute shredded cheddar cheese in place of cream cheese fi lling. Pack fi rmly.
Or
substitute a mixture
of cream cheese and shredded cheddar cheese in place of cream cheese fi lling.
2 tablespoons bread crumbs
1
⁄
11
4
⁄⁄ teaspoon onion salt
1
⁄
11
8
⁄⁄ teaspoon garlic salt
1
⁄
11
4
⁄⁄ teaspoon vegetable oil
1
⁄
11
4
⁄⁄ cup fl our
1 teaspoon sugar
2 eggs, beaten
1
⁄
11
2
⁄⁄ cup milk
Sift together fl our, baking powder, and salt. Add eggs and milk. Stir batter until smooth. If a thinner batter is desired,
add more milk. Dip food in batter and fry according to timetable on page 7. If desired, you may fry milk battered foods
without the frying baskets.
Milk Batter
Crispy Coating
1
⁄
11
2
⁄⁄ cup milk
1 egg, beaten
Flour
Salt and Pepper
Beat milk and egg together. Combine fl our and seasonings. Dip food into milk-egg mixture, then coat in seasoned fl our.
Fry food according to timetable on page 7.
Beer Batter
1 cup fl our
1
1
⁄
11
2
⁄⁄ teaspoons baking powder
1
⁄
11
2
⁄⁄ teaspoon salt
Recipes
Raw French Fries
(Double Fry Method)
Cut medium potatoes, peeled if desired, into
1
⁄
11
4
⁄⁄ to
1
⁄
11
2
⁄⁄ inch thick strips. Place into large bowl and cover with cold water.
Soak potato strips for 15 minutes or until ready to fry. Rinse, drain, and pat dry with paper towels. Fry at 375˚ for 3 to
4 minutes until fries are cooked through but not browned. Drain; let stand to cool for at least 10 minutes, but not more
than 2 hours. Just before serving, fry potatoes at 375˚ for 10 to 12 minutes or until golden brown.
1
1
⁄
11
2
⁄⁄ cups fl our
1
1
⁄
11
2
⁄⁄ cups beer
Thoroughly combine fl our and beer in a large bowl. Cover and allow the batter to sit at room temperature for 3 hours
or longer. Dip food in batter and fry according to timetable on page 7. If desired, you may fry beer battered foods
without the frying baskets.
