From the Kitchen of Tammy Gibbins (and a few other people)
Fried Jalapeño Popper Balls
4 ounces cream cheese, softened
4 ounces mozzarella cheese, shredded,
4 ounces white cheddar, shredded
2 – 3 jalapenos, chopped finely
1 tablespoon hot sauce
Ingredients Poppers Coating
1/2 cup all purpose flour
1/2 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
2 cups panko breadcrumbs
Place all the popper ingredients in a bowl and mix to combine well.
Using a spoon (a tablespoon cookie scoop is perfect if you have one), portion out the cheese mix and make 1 inch balls. Place the balls on a tray, and freeze for about 10 – 15 minutes until they are firm (but not frozen).
Get the dredging station ready. Mix the first five ingredients in a medium bowl and set aside. Lightly whisk the eggs, and place the panko crumbs on another plate.
Coat the chilled cheese balls in the flour mix, and then coat with eggs, followed by the flour again, and the egg mix again, for a double coating. This created an extra crunchy coating (flour – egg – flour – egg).
Finally coat the cheese balls with the panko crumbs and set aside until all the cheese balls are coated.
At this stage, you can place the cheese balls in the fridge overnight (in a single layer, on a tray, covered with plastic wrap) until you are ready to fry them and serve. However, if you choose to freeze them, allow the cheese balls to thaw in the fridge overnight before frying.
Heat enough oil to deep fry the cheese balls, to 350°F and fry about 1 1/2-2 minutes.
Many years ago my husband was on a cruise and one of the ports was somewhere in Jamaica. He’d had these pies on the island and fell in love with them. He always spoke of them fondly so I went scouring the internet for a […]