7
Jalapeño Kickers
12 fresh jalapeño peppers
or 1 (3½ ounces) can jalapeño
peppers
2 tablespoons bread crumbs
¼ teaspoon onion salt
⅛ teaspoon garlic salt
Cream Cheese
¼ teaspoon vegetable oil
½ cup flour
¼ cup flour
1 egg
1 teaspoon sugar
½ 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 ½ cup flour 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 flour and sugar until mixed
thoroughly. Roll each pepper in flour, 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°F approximately 1 to 2 minutes or until golden brown. (Tip: Remove immediately if cream cheese filling 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 filling. Pack firmly. or, substitute a mixture of cream cheese
and shredded cheddar cheese in place of cream cheese filling.
Crispy Cheese Ball Bites
2 cups shredded Cheddar
1 teaspoon lemon juice
cheese (½-pound)
1 tablespoon chopped pimiento
½ cup crumbled blue cheese
1 tablespoon chopped chives
(2-ounces)
½ cup ground or finely chopped nuts
1 (3-ounce) package cream cheese
2 tablespoons cold water
2 tablespoons milk
2 (11-ounce) packages refrigerated
1 teaspoon Worcestershire sauce
breadsticks or cornbread twists
Bring cheese to room temperature. Beat or process cheese, milk, Worcestershire sauce, and lemon juice until well-blended. Stir in pimiento
and chives. Form into 40 small balls. Roll in nuts, cover, and chill. open refrigerated breadsticks and unroll. Cut dough in half horizontally
to make 4 sections, then cut each section into 5 pieces, each made up of 4 short strips. on a lightly floured surface, use fingers to press
and pull strip until it is about 2 inches wide and 5 inches long. Cut in half. Place cheese in center of half, cover with other half, then pull
and pinch edges to seal. you will make 20 squares from each package. Cover and chill until ready to fry.
Deep fry at 375°F for 2 to 3 minutes, turning to brown all sides. Remove from oil and drain on absorbent paper.
Makes 40.
Crab Fritters
½ green pepper, finely
chopped (about ⅓ cup)
6 ounces frozen or canned crab meat
1 teaspoon sherry
1
garlic clove, minced
1 teaspoon paprika
3
tablespoons minced parsley
¼ teaspoon cayenne pepper
2 tablespoons butter
1 egg, beaten with 1 teaspoon water
2 tablespoons olive oil
Flour
½ cup flour
Dry bread crumbs
½ cup milk
In saucepan, cook green pepper, garlic, and parsley in butter and olive oil until tender. Stir in flour. Add milk, stirring constantly, until
mixture thickens. Shred crab meat, removing cartilage. Add crab, sherry, paprika, and cayenne pepper to milk mixture. Chill for 2 hours.
Shape into 1-inch balls using a 1-tablespoon scoop. Roll in flour, then dip in egg and water mixture. Roll in crumbs. Refrigerate until time
to serve. Deep fry 3 or 4 at a time at 375°F, turning once, until desired brownness is reached. Remove from oil and drain on absorbent
paper. Repeat until all are fried.
Makes about 1½ dozen.
