A fabulously spicy alternative to the classic Kiwi chips and dip combo, consider these golden and cheesy jalapeños bites the perfect match to an ice cold beer.
Serves: 6
INGREDIENTS
250 grams of cream cheese
½ cup of grated cheddar cheese
1 teaspoon of oregano
½ teaspoon of sweet paprika
½ cup of sliced pickled jalapeños chopped into small squares, adjust quantity depending on taste
a pinch of salt and cracked pepper
2 eggs
½ cup of flour
1½ cups of panko crumbs
3 cups of canola oil
METHOD
Place cheese, oregano, paprika, jalapeños, salt and pepper in a bowl and mix well.
Take a heaped teaspoons and using your hands, roll into a shape similar to that of a small jalapeño. Roll in flour, dip in egg and roll in panko crumbs, making sure all areas are covered – this is important, otherwise the melted cheese will start to ooze out into the oil when frying. Place poppers in the freezer for 10 minutes.
While you're waiting for the poppers to firm up, place oil in a pot and leave for a few minutes on a medium/high heat. Oil is ready once it's reached 190°C, if you don't have a thermometer, test if it's ready by placing the edge of a popper in the oil, if it sizzles straight away it's ready.
Gently drop 3 – 4 poppers into the oil at a time, they will take around 30 seconds to cook, once golden brown remove from oil and place on a paper towel to soak up excess oil.
The poppers are best served soon after cooking so the cheese is still all gooey.
The Hungry Cook
Olivia Galletly is a passionate home cook based north of Auckland, with a penchant for inexpensive, seasonal, feel-good food. To enjoy Olivia's backlog of reimagined casual-cool fare, visit her blog The Hungry Cook.
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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.