| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables | Dutch | Side dishes, Appetizers, Peppers, Ethnic | 12 | Appetizers |
INGREDIENTS
| 10 | oz | Can whole pickled jalapeno peppers; drained |
| 2/3 | c | Pimiento cheese |
| 3/4 | c | All-purpose flour; divided |
| 1/4 | c | Plus 2 tablespoons cornmeal; divided |
| 1/4 | ts | Salt |
| 1/4 | ts | Pepper |
| 1 | c | Buttermilk |
| Vegetable oil |
INSTRUCTIONS
Cut stems from peppers. Remove seeds, using a small sharp knife (do not split peppers). Stuff each with pimiento cheese. Cover and chill at least two hours. Combine 1/4 cup flour, 2 tablespoons cornmeal, and next 3 ingredients; set batter aside. Combine remaining 1/2 cup flour and 1/4 cup cornmeal. Dip stuffed peppers in batter; dredge in flour mixture. Pour oil to depth of 2 to 3 inches in a Dutch oven; heat to 375F degrees. Fry peppers, a few at a time, 1 to 2 minutes on each side or until golden. Drain on paper towels. Yield: about 12 appetizers. DeLea Lonadier of Louisiana, in January, 1995 "Southern Living". Typos by Jeff Pruett. Posted to bbq-digest by johncartlidge@lucent.com on Mar 24, 1998
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