- 10 to 12 fresh jalapeño peppers or 1 (3 1/2-ounce) can jalapeño peppers
- Cream cheese
- 1/2 cup all-purpose flour
- 1 egg
- 1/2 cup milk
- 2 tablespoons bread crumbs
- 1/4 teaspoon onion salt
- 1/8 teaspoon garlic salt
- 1/4 teaspoon vegetable oil
- 1/4 cup all-purpose flour
- 1 teaspoon sugar
- Vegetable oil for frying*
CAUTION: Wear plastic gloves when working with peppers. Do not touch eye area.
To prepare fresh jalapeño peppers: Rinse, cut in half lengthwise, remove seeds and stems, place in boiling water and remove after 2 minutes; drain well.
To prepare canned jalapeño peppers: Drain, cut in half lengthwise, and remove seeds and stems.
Fill each pepper half with cream cheese until slightly rounded. Place 1/2 cup flour in bowl, set aside. Whisk egg and milk in a second bowl. Mix bread crumbs, onion salt, garlic salt, and oil in a third bowl. Stir in flour and sugar until mixed thoroughly. Roll each pepper in flour, dip in egg mixture and then cover with breading. For a heavier breading, dip in egg mixture again and cover with breading a second time. Gently set aside until ready to deep fry.
Preheat oil in Presto® Electric Deep Fryer. If using an adjustable thermostat deep fryer, set at 375°. Fry kickers until golden brown, about 1 to 2 minutes. Remove immediately if cream cheese filling appears through the coating. Drain on paper towels.
*Reference your deep fryer instruction folder for amount of oil needed.