Re: [CH] Popper recipe

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I like to boil the peppers for just a few minutes first then submerge them
in ice water to stop the cooking process.  When cool, cut a slit and deseed
(a small spoon works well and I suggest you wear latex gloves)(the more
veins you leave in the hotter you will get).  Stuff the peppers (cream
cheese, cream cheese with cilantro, shrimp, scallions or any combination, or
mashed black beans and cheddar...) Refrigerate the peppers to let the
stuffing harden up.  Make a beer batter (flour (~1 c.), beer (most of a 12
oz. bottle), baking powder (1/2 - 1 teaspoon or so) mixed to a medium/thin
pancake batter consistency) and let it sit for 20 minutes or so.  Put some
flour in a zip-lock bag.  Heat oil to about 375F.  Place a few peppers in
the zip-lock and shake to coat.  Remove peppers and dip them, using the stem
as the handle, into the batter.  Let excess drip off and place pepper in
oil.  Fry to golden brown, about 6-7 minutes.

In a nutshell that is how I do it. Do a test pepper and adjust the
flour/beer mixture to get a nice coating.  Make it with a homebrew and its
all the better!
Have a nice weekend all,
Suz

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• Maybe in reply to: John Wallace: "[CH] Popper recipe"