Recipe courtesy of JW Johnson
Episode: New York, NY
Fried Pickled Jalapenos
Total:
30 min
Active:
15 min
Yield:
about 1 dozen
Level:
Intermediate
Total:
30 min
Active:
15 min
Yield:
about 1 dozen
Level:
Intermediate

Ingredients

Directions

Serving suggestions: sour cream and shredded iceberg or Romaine lettuce

Combine the cheeses in a small bowl. Using a paring knife, make an incision the length of each jalapeno (don't cut the peppers in half). Remove the seeds then carefully fill each pepper with cheese. Dip the stuffed peppers in buttermilk then roll them in flour. (If you prefer a thicker crust, repeat the process.)

Fill a large frying pan with about 3 inches of oil and heat over medium-high until a thermometer registers a temperature of 350 degrees F. (The oil temperature can also be tested by dripping a little water into the oil. If the oil sizzles immediately, the oil is hot enough.)

Working in batches, fry the peppers, turning them once or twice, until they are crisp and golden. Drain the peppers on paper towels. Let them cool for about 10 minutes then serve them on a bed of shredded lettuce topped with sour cream.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

IDEAS YOU'LL LOVE

Deep-Fried Pickles

Recipe courtesy of Alton Brown

Tex-Mex Fried Rice

Recipe courtesy of Ree Drummond

Pan Fried Pork Chops

Recipe courtesy of Ree Drummond

Baked Fresh Ham Sandwiches with Fried Pickles and Cajun Aioli

Recipe courtesy of Damaris Phillips

Chicken Fried Steak with Gravy

Recipe courtesy of Ree Drummond

Fried Chicken and Waffles

Recipe courtesy of Giada De Laurentiis

Buttermilk Fried Chicken

Recipe courtesy of Art Smith

Pickled Beets

Recipe courtesy of Alton Brown

Quick Pickles

Recipe courtesy of Rachael Ray

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          Get Cooking