Jalapeños Stuffed with Cashews & Coconut

Jalapeños Stuffed with Cashews & Coconut
Jalapeños Stuffed with Cashews & Coconut

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    cups vegetable oil

  • 1

    pound russet potatoes

  • 1/3

    cup raw cashews, coarsely chopped

  • 1/3

    cup sweetened coconut flakes

  • 1

    tsp ground cumin

  • 1 1/2

    tsp salt

  • 12

    jalapeno peppers

  • 1/2

    cup gram (chickpea) flour

  • 1/2

    cup all-purpose flour

  • 1

    tsp carom seeds

  • 1/4

    cup water

Directions

Preheat the oven to 350ºF. Spray a baking sheet with oil and arrange the potatoes on top. Bake until a bit overcooked, about 45 minutes. Let sit until cool enough to handle, then peel and cut in half. Pass the potatoes through a potato ricer or grate them on the large holes of a box grater. Place potatoes in a medium mixing bowl.Combine the potatoes, cashews, coconut, cumin and 1 teaspoon salt. Cut a short slit into each jalapeño pepper. Remove as many seeds as possible with a small spoon. Stuff the jalapeños with the potato mixture. In a small bowl combine both flours, the carom seeds and the remaining 1/2 teaspoon salt and mix well. Slowly add water, about 1/4 cup, to the flour mixture, whisking constantly, until the batter has a slightly thickened and has a very smooth consistency. Line a baking sheet with paper towels. Heat a deep-fryer or a large saucepan filled with at least 2 inches of oil to about 350ºF. Test the oil by putting a few drops of batter in the oil. The batter should begin to bubble and brown within 1 minute. Dip the jalapeños in the batter and carefully drop them into the hot oil, frying in batches of 6 to 8 at a time; cook for 5 to 7 minutes, turning to brown evenly. Remove from the oil and drain on lined baking sheet. Serve hot.

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