Introduction: How to Make Peppadew Poppers - Crumbed, Deep-fried Stuffed Piquante' Peppers
100g Blue Cheese
Yogurt (approx. 45-60ml)
20-30 Pickled peppadews
½ Cup Finely crushed cornflakes
½ Cup All-purpose flour2 Eggs
Step 1: Prepare the Blue Cheese Filling
Starting with the filling, add just enough yogurt to a 100g of strong blue cheese to make a paste.
The paste must be thinned just enough to be pipe-able.
Use a fork to mix this until smooth.
Spoon the creamy mixture into a piping bag.
Use the edge of a ruler to squish the cheese down the bag, then snip about 10mm or just less the a half inch from the tip of the bag.
Use the ruler again to press the mass of cheese down to the tip.
Step 2: Prepare the Coating
For the coating, whisk 2 eggs thoroughly until all of the albumen has broken down.
Combine the finely crushed cornflakes and all purpose flour.
Step 3: Prepare the Peppadews
You will need to count out 20 to 30 pickled peppadews and drain the syrup from these.
Use the filled piping bag to pipe the cheese mixture into each peppadew.
Step 4: Coat the Peppadews
To coat the poppers, sprinkle a layer of the cornflake mixture over a large platter.
This where the coated peppadews will set, and the crumbs will prevent the coating from sticking to the platter and getting damaged.
Working with one popper at a time, roll the popper in the crumb mixture.
Transfer this to the egg to wet all of the crumb.
Then back to the crumbs to get a good solid coating all over.
Transfer this to the platter to set and continue with the rest of the poppers.
Allow the coating to set for 20 minutes.
Step 5: Deep-Fry the Peppadews
Half fill your wok or a large pan with oil and heat this to 180c or 350f.
Carefully drop the poppers into the oil in batches.
The poppers will fry very quickly... about 45 to 60 seconds.
Use slotted spoon to lift the golden poppers from the oil and drain any excess oil on kitchen paper.
Continue frying the remaining poppers.
Step 6: Serve Your Amazing Creation!!!
Serve the poppers piping hot and enjoy....
Participated in the
Cheese Challenge 2016