|Grated sharp cheddar cheese||1 1⁄4 Cup (20 tbs)|
|All purpose flour||1⁄3 Cup (5.33 tbs)|
|Egg||1 , beaten|
|Sunflower oil||2 Cup (32 tbs) (for deep frying)|
Slit the Jalapeños along one side and carefully remove the seeds.
Stuff them generously with the grated cheddar.
Put the flour in one shallow bowl and the beaten egg in another. Roll the Jalapeños in the flour, dip in the egg and then coat once more with flour, ensuring that they are completely covered.
Half-fill a large saucepan with oil. Heat until the oil reaches 190˚C (375˚F) on a cooking thermometer. If you don’t have a cooking thermometer, the oil is ready when a 1-inch cube of white bread dropped into it browns in less than 60 seconds.
Fry the Jalapeños in small batches for 6–7 minutes until golden. Remove with a slotted spoon and drain on paper towels.
This recipe was contributed by Dan May, author of The Red Hot Chile.
To purchase The Red Hot Chile Cookbook visit www.amazon.com.