I love jalapeños, but where I live they aren’t so common. Sometimes you can find them and at other times when imports are slow then it takes a while to satisfy that jalapeño craving. So last month for the sake of my crazy love for jalapeños, I found this huge 3 kg tin of pickled jalapeños! I felt like I had hit the jackpot. Transferring them into clean, sanitised jars was totally worth it. Now when I open my fridge, I can see them stacked there, calling for me.
I use jalapeños on/ in quite a lot of things now that I think about it. Fries, sandwiches, omelettes, burgers and snacks. Like these jalapeño popper bites. They are so easy to make and take no time at all. Best of all, I serve it with a cooling sauce to just mellow out that spice. Now on to the recipe.
Preparation time 20 minutes
Cook time 10 minutes
Yields 2 dozen
Ingredients
3 cups boiled and mashed potatoes
1 large jalapeno- seeded and finely chopped (or 12-14 slices of pickled jalapenos)
2 cups cheddar cheese- grated
Salt and pepper- to taste
½ cup flour for dredging the jalapeno bites
1 egg
1 cup breadcrumbs
Instructions
In a big bowl, combine the potatoes, cheese, egg, salt, pepper and jalapeno.
Mix well with your hands until properly mixed.
Use a tablespoon to measure out 1 Tablespoon of mixture for each jalapeno bite. Roll into balls.
Coat each jalapeno bite in breadcrumbs
Heat oil in a saucepan until 170⁰C. carefully drop the bites into the oil and fry for 3-5 minutes until golden.
Remove from the oil and drain on paper towels.
Serve with sour cream.
To freeze– after breading the jalapeno popper bites, freeze for up to 2 months. Just fry until golden.
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