Jalapeño popper fritters
- April 2019
- Makes 24
- Hands-on time 55 min, plus chilling
Who doesn’t love jalapeño poppers? Fresh jalapeño chillies are stuffed with a creamy, cheesy mixture then rolled in panko breadcrumbs before deep frying. These are the ultimate tapas dish for sharing with friends.
If you’re looking for more dishes to add to your tapas party, take a look at our tapas recipes here.
- 4.1g (1.5g saturated)
- 4.3g (0.4g sugars)
- 100g full-fat cream cheese
- 20g monterey jack or cheddar cheese, coarsely grated
- 1 tsp finely chopped fresh chives
- 12 fresh jalapeño chillies, halved lengthways and deseeded
- 12 pancetta slices, cut in half
- 3 tbsp plain flour
- 2 medium free-range eggs, beaten
- 6-8 tbsp panko breadcrumbs
- Vegetable oil for frying
- Soured cream to serve (optional)
- Lime wedges to serve (optional)
You’ll also need…
- Large, deep, heavy-based frying pan
- Baking sheet lined with kitchen paper
- Mix the cream cheese, grated cheese and chives in a small bowl. Using a teaspoon, generously fill the jalapeño halves, setting aside on a baking sheet as you go (see tips). Wrap each in half a slice of pancetta.
- Put the flour, beaten eggs and panko breadcrumbs in separate bowls. Coat each jalapeño in flour, then egg and finally breadcrumbs. Return to the baking sheet, cover loosely with cling film and chill for 30 minutes (see Make Ahead).
- Heat 1cm vegetable oil in the frying pan, carefully add 6-8 jalapeño halves and fry for 2-3 minutes on each side or until golden and crunchy. Using a slotted spoon, scoop out the jalapeños and drain on the lined baking sheet. Repeat with the rest of the jalapeños, adding more oil if necessary (see Make Ahead).
- Serve with soured cream and a few lime wedges for squeezing, if you like.
Add a pinch of chilli flakes to the cream cheese filling for a spicy kick. You may not be able to fit all the cream cheese mixture in the jalapeño halves as they can vary in size. Cover the leftover filling and keep in the fridge for up to 2 days. Use to make more poppers or stir into pasta or spoon over chilli.
Make to the end of step 2 up to 24 hours ahead. Or finish the recipe, cool and chill in airtight containers, then reheat in the oven until piping hot to serve.
Chill a white with lots of crisp, zesty citrus flavour such as a New Zealand or Aussie dry riesling.
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