100 gr cream cheese
50 g feta
1 tbsp milk
pinch of cumin
8 jalapeno peppers
50 gr flour
50 g bread crumbs
sunflower oil for frying
Make a slit along the length of the pepper with a knife. Remove the seeds with a small spoon or knife. Mash the cream cheese, feta and cumin in a bowl. Add a little bit of milk to make the mixture a little smoother. Fill the jalapeno peppers with the cream cheese mixture ( this is easiest with your fingers) and press them together well.
Make 3 plates; one with flour, one with beaten eggs and one with breadcrumbs. Dip the stuffed peppers first in the flour, then in the egg and then in the breadcrumbs. If you want an extra crispy crust, dip them again in the egg and breadcrumbs.
Heat the oil in a pan, a small layer is enough because you can also turn the peppers. If you put the pepper in the oil and it starts to fizz then it is good. Deep-fry the peppers for about 3 to 4 minutes until crisp and brown.
Source: Leukerecepten by leukerecepten-nl.
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