Youtor
How to Make Peppadew Poppers Crumbed Deepfried Stuffed Piquante Peppers
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Peppadews, and registered brand Peppadew originate in South Africa and must be undoubtedly South Africa's greatest culinary contribution this century. These piquant pickled peppers have a thousand different and delicious applications and today we're going to look at one of my favorites.... peppadew poppers. These are very similar to chilli poppers, but with a unique flavor all their own, and far less fire. • You can find the printable recipe on our website http://whats4chow.com/2016/11/16/how-... • This is episode #501 with Whats4Chow.com - please subscribe for notifications and updates. • Starting with the filling, add just enough yogurt to a 100g of strong blue cheese to make a paste. The paste must be just thinned enough to be pipe-able. • Use a fork to mix this until smooth. • Spoon the creamy mixture into a piping bag. • Use the edge of a ruler to squish the cheese down the bag, then snip about 10mm or just less the a half inch from the tip of the bag. • Use the ruler again to press the mass of cheese down to the tip. • For the coating, whisk 2 eggs thoroughly until all of the albumen has broken down. • Combine the finely crushed cornflakes and all purpose flour. • You will need to count out 20 to 30 pickled peppadews and drain the syrup from them. • Use the filled piping bag to pipe the cheese mixture into each peppadew. • To coat the poppers, sprinkle a layer of the cornflake mixture over a large platter. This where the coated peppadews will set, and the crumbs will prevent the coating from sticking to the platter and getting damaged. • Working with one popper at a time, roll the popper in the crumb mixture. • Transfer this yo the egg to wet all of the crumb. • Then back to the crumbs to get a good solid coating all over. • Transfer this to the platter to set and continue with the rest of the poppers. • Allow the coating to set for 20 minutes. • Half fill your wok or a large pan with oil and heat this yo 180c or 350f. • Carefully drop the poppers into the oil in batches. The poppers will fry very quickly... about 45 to 60 seconds. • Use slotted spoon to lift the golden poppers from the oil and drain any excess oil on kitchen paper. • Continue frying the remaining poppers. • Serve the poppers piping hot and enjoy....
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