Fried Hot Stuffed Cherry Peppers

Store-bought provolone and prosciutto-stuffed hot cherry peppers that are dipped in a batter and panko crumbs and fried until golden brown. This salty, vinegary, and hot appetizer will disappear quickly.

Do you like hot stuffed cherry peppers? I am a fan. They are pickled and stuffed with provolone cheese and prosciutto. These vessels of deliciousness deliver salty and vinegary flavors as well as heat to your mouth. They are so good! For the longest time, I have wanted to batter and fry them. I finally tried it out this week, and let me tell you, they were as good as I had hoped! The texture is wonderful. There is the crispness of the peppers, the smoothness of the cheese, the slight chew of the prosciutto, and the crunch of panko crumbs. This appetizer is a mouthful of flavor and texture that will leave you wanting more.

I get cherry peppers ready-made in a jar, so turning them into fried, tasty morsels is quick and easy. And if you equip your pantry with a jar or two, you can whip up these babies anytime. The other ingredients (flour, panko crumbs, cornstarch, S & P, garlic powder, and oil) needed are basic items that are probably already in your pantry. (There is also water, but it doesn’t count.)

Have unexpected guests and don’t have time to run to the store? No worries! You are ready to impress with some deep-fried goodness. Serve these up with beer, margaritas, or any cocktail of your choice. Then sit back and enjoy the food, drink, and company!

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Fried Hot Stuffed Cherry Peppers

Author: Thao | In Good Flavor Cooking Method:Frying Cuisine:American Courses:Appetizers Recipe Keys: F Frying

Difficulty:BeginnerPrep time: 15 minutesCook time: 6 minutesTotal time: 21 minutesServings:12 Servings

Description

Store-bought provolone and prosciutto-stuffed hot cherry peppers that are dipped in a batter and panko crumbs and fried until golden brown. This salty, vinegary, and hot appetizer will disappear quickly.

Ingredients

• 24 oz. jar stuffed Hot Stuffed Cherry Peppers (I get VEGA)
• 3/4 cup flour
• 1/4 cup cornstarch
• 3/4 tsp. salt
• 1/2 tsp. black pepper
• 1/2 tsp. garlic powder
• 1/2 cup water
• 1 cup panko crumbs
• Oil for deep frying

Instructions

1. Remove cherry peppers from the jar. Shake off liquid, cut-side-down. Pat peppers dry and place on layers of paper towels to soak up excess liquid for at least 10 minutes (the longer it drains, the better). Drier peppers cause less splattering while frying.
2. Add enough oil to cover the bottom 1 1/2 inches of a medium skillet or saucepan. Preheat oil on medium heat or about 360 degrees F.
3. Add flour, cornstarch, salt, pepper, and garlic powder into a medium bowl. Whisk in water until smooth. The batter should be pancake consistency. Add water, a couple of teaspoons at a time, if needed. Place panko crumbs into a small bowl.
4. Dip cherry peppers into the batter to coat. Remove with a fork, allowing excess to drip. Place into panko crumbs and coat with a layer of crumbs. Place on a flat surface. Continue coating half of the cherry peppers.  
5. Gently drop half of the cherry peppers into hot oil. Cook until golden brown (about 2-3 minutes), flipping over halfway through. Remove and drain on layers of paper towels. Continue coating and frying the remaining half of the peppers.
6. Makes about 12-14 fried peppers, depending on size of peppers.

Video

Keywords:Cherry Peppers, Stuffed Cherry Peppers, Fried, Appetizer

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