RECIPE BY:
Michael Weldon
SERVING SIZE:
2 – 4 people
INGREDIENTS:
- 9 x Jalapeño cilli
- ZoOSh Smokey bacon dip
- 1 cup Flour, or more depending on amount of jalapenos
- 1/2 Tbsp chopped parsley
- 2 eggs beaten
- 2 cups breadcrumbs
- Cobram Estate EVOO for deep frying
- ZoOSh Mayonnaise
- Salt to season
METHOD:
- To begin, carefully cut a ‘V’ lengthways into the top of your Jalapeño chilli, removing the ‘lid’. Using a spoon, remove the seeds of the Jalapeño. Do this for all of the Jalapeño.
- Transfer the dip into a piping bag and pipe the dip into the Jalapeños. Place the ‘lid’ of the Jalapeño back in place.
- Using the usual batter technique, roll the the Jalapeños in the flour. Be sure to rub off any excess flour. Then place into the egg mixture, again removing excess egg and roll in the breadcrumbs to cover.
- Heat the EVOO in a deep frypan to approximately 190 degrees. Place the Jalapeño’s into the oil and fry for about 2 minutes. Remove from oil and season with salt.
- Serve with mayonnaise.
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