24 jalapeno peppers
1 pound cheddar cheese
1/2 cup yellow cornmeal
1/2 cup unbleached all-purpose flour
1 teaspoon salt
2 eggs, beaten
4 cups corn oil for frying
Cut a short slit into each jalapeno pepper.
Remove as many seeds as possible.
Slice cheddar cheese into approximately 1/4 inch by 1 inch strips.
Stuff each jalapeno with a cheddar cheese strip.
Place beaten eggs in a small bowl.
In a small dish, mix yellow cornmeal, flour and salt.
One at a time, dip jalapenos in the eggs.
Roll in the yellow cornmeal mixture until well coated. Arrange on a metal rack, and allow them to sit approximately 30 minutes.
Heat corn oil in deep-fryer to 375 degrees F.
In small batches, using a slotted spoon, lower peppers into the heated oil, and fry until crisp and golden brown, about 4 minutes.
Drain on paper towels and serve on little beds of lettuce and with either sour cream, “fromage bleu” (blue cheese in English) dressing or create your own festive dipping sauce!