Fried stuffed peppers
Saw this as recipe of the week on our local show, Phantom Gourmet. Basically a classic stuffed cherry pepper (popular in this area on anti pasto and appetizer platters, you can buy them prepared at deli counters or in jars) given the deep-fry treatment.
Would you try this, would it work in your area? Sounds good to me, one more temptation to get a fryer.
By Crystal Maroskos and Jennifer Rodger, Newbury College Culinary Students
Spicy…hot…and fun to eat! Not for the faint of heart!
1 pound flour
3 egg yolks
Pinch of salt
1/4 cup peanut oil
12 oz. beer
5 egg whites
1 small jar cherry peppers
1/2 pound block of provolone cheese
1/2 pound proscuitto de parma, sliced
Begin by making the batter. Combine the first five items and whisk to blend. In a separate bowl, whisk the egg whites to stiff peaks. Fold the egg whites into the flour mixture and blend to combine. Set aside. Hollow out the cherry peppers by removing the stem and seeds. Take a block of provolone cheese and cut a chunk small enough to fit inside a pepper. Wrap a piece of proscuitto around the provolone chunk and stuff it into the pepper. Continue this until all of the peppers are stuffed.
Dunk each pepper into the fritter batter and fry them in 350 degree oil until golden brown.