- 4
Ingredients
- 4 SERVINGS
- 12 jalapenos
- 2 cups red wine vinegar
- 3/4 cup chunky peanut butter
- 1/2 cup flour
- 2 large eggs, beaten well
- 1 cup fine bread crumbs
- Corn oil, for frying.
Preparation
Step 1
In a 6-quart saucepan, combine jalapenos vinegar and 2 cups water and bring to a boil.
Reduce heat to low and simmer until jalapenos are tender but not soft, 15 to 20 minutes depending on size.
Drain and rinse with cold water.
Using a small knife, make a slit along the side of each jalapenos. Keeping jalapenos as intact as possible, carefully remove and discard stems and seeds.
Using a blunt knife or small spoon, spread 1 tablespoon peanut butter inside each jalapeno pressing the opening closed. (Do not overlap edges.)
3Spread flour in a wide shallow bowl and roll filled jalapenos to coat them well, roll in egg, then roll in bread crumbs. Set aside on a plate.
In a large skillet, add enough oil to come about 3/4 inch up the side. Place over medium-high heat until oil is shimmering.
Working in batches, fry jalapenos until well browned and crisp on the undersides, 1 to 2 minutes. Turn and brown the other side.
Transfer to paper towels to drain. Serve hot.
Yield: 4 servings.