Fried Stuffed Mushrooms
INGREDIENTS:
10 oz Can whole pickled jalapeno
-peppers; drained
2/3 c Pimiento cheese
3/4 c All-purpose flour; divided
1/4 c Plus 2 tablespoons cornmeal;
-divided
1/4 ts Salt
1/4 ts Pepper
1 c Buttermilk
Vegetable oil
10 oz Can whole pickled jalapeno
-peppers; drained
2/3 c Pimiento cheese
3/4 c All-purpose flour; divided
1/4 c Plus 2 tablespoons cornmeal;
-divided
1/4 ts Salt
1/4 ts Pepper
1 c Buttermilk
Vegetable oil
Cut stems from peppers. Remove seeds, using a small sharp knife (do not split peppers). Stuff each with pimiento cheese. Cover and chill at least two hours.
Combine 1/4 cup flour, 2 tablespoons cornmeal, and next 3 ingredients; set batter aside.
Combine remaining 1/2 cup flour and 1/4 cup cornmeal.
Dip stuffed peppers in batter; dredge in flour mixture.
Pour oil to depth of 2 to 3 inches in a Dutch oven; heat to 375F degrees. Fry peppers, a few at a time, 1 to 2 minutes on each side or until golden. Drain on paper towels. Yield: about 12 appetizers.
DeLea Lonadier of Louisiana, in January, 1995 "Southern Living". Typos by Jeff Pruett.
Combine 1/4 cup flour, 2 tablespoons cornmeal, and next 3 ingredients; set batter aside.
Combine remaining 1/2 cup flour and 1/4 cup cornmeal.
Dip stuffed peppers in batter; dredge in flour mixture.
Pour oil to depth of 2 to 3 inches in a Dutch oven; heat to 375F degrees. Fry peppers, a few at a time, 1 to 2 minutes on each side or until golden. Drain on paper towels. Yield: about 12 appetizers.
DeLea Lonadier of Louisiana, in January, 1995 "Southern Living". Typos by Jeff Pruett.