Watercress Jalapeño Poppers

Recipe by Suze Morrison, Gourmet Glow | Photography by Lara Jane Thorpe

Ingredients:

300g Large Jalapeños/ Padron Peppers, halved and seeds/ ribs removed

200g Cream Cheese

200g Mozzarella, grated

20g Watercress, finely chopped

200g Milk

4 tbsp Flour

2 Eggs, beaten

120g Panko Breadcrumbs

Oil for Deep Frying

Salt to season

Salsa/ Mayo to serve

 

Method:

  1. In a bowl, mix the cream cheese, mozzarella and watercress until well combined. Taste, the cheese and watercress should add enough seasoning but add salt and pepper if necessary.

  2. Stuff the mixture into the pepper halves and then dip in the milk. Roll in the flour and allow to dry for 10-15 minutes.

  3. Roll them in the egg, then the breadcrumbs before repeating with the egg and more breadcrumbs. Set aside on a lined tray.

  4. Heat the oil to 180C in a large pan, no more than 2/3 full before deep frying the peppers for 1-2 minutes or until golden and crisp.

  5. Allow to drain and season with salt to retain crispness. Serve straight away with your dip of choice.

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