Country-Fried Jalapeño Poppers

Name: Country-Fried Jalapeño Poppers
Yield: serves 4
Ingredients: Peanut oil, for frying; 16 medium jalapeño peppers; 2 tablespoons butter; 1 small shallot, minced; 4 cloves garlic, minced; Kosher salt and freshly ground black pepper; 1 cup grated pepper-Jack cheese; 4 ounces cream cheese, softened; 2 cups self-rising flour; 2 tablespoons smoked paprika; 1/2 teaspoon cayenne pepper; 1 cup buttermilk; 1 egg, beaten

December 14, 2011

PAT Gina’s told me before, “If you like the kickoff, then you’re going to love these poppers!” They have the perfect amount of kick to them. Between the smokiness of the paprika and the heat of the cayenne pepper, take one bite and the game is on! We remove the jalapeño seeds so that the poppers aren’t too hot, but leave them in if you like really spicy. After all, I am a hot man, and I mean that both palate-wise and physical-wise (and, as you can tell, I’m very, very humble). Jalapeños are a vegetable that you can get seriously creative with: filling them up with cheese, using buttermilk in a batter, and deep-frying these little puppies makes one of the best appetizers you can imagine.

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