12-16 jalapeños depending on size
1 6oz tin smoked salmon
8oz cream cheese - softened
1 cup grated white cheddar cheese
4 green onions thinly sliced
1/2 tsp kosher salt
1 cup flour
1.5 cups breadcrumbs
3 eggs - beaten
Kosher salt
Neutral oil for frying
Heat the oven to 400 degrees.
In a bowl combine the cream cheese, white cheddar, salmon, green onions and salt, mix well. Put the salmon mixture in the fridge to chill.
Place the peppers on a baking sheet and roast until they are staring to soften, about 10 minutes. Set them aside to cool. Once the peppers are cool cut a small slit in the side of each pepper and use a spoon to scoop out the ribs and seeds.
Fill each pepper with about a tablespoon of the salmon mixture and place on a baking sheet. Once all the peppers are filled put them into the fridge to chill for 20 minutes. Any leftover filling is great on crackers.
Put the flour, eggs, and breadcrumbs in separate bowls. Season the breadcrumbs and the flour with salt.
Heat about 4 inches of oil in a deep pot to 350 degrees
Remove the peppers from the fridge, coat each pepper in flour, then beaten egg, then again in flour and in the egg again, then coat with the breadcrumbs. The double dipping of egg and flour helps the coating stick a bit better to the outside. Fry the peppers a few at a time in the oil until deeply golden brown on all sides. Let cool a couple minutes before eating.
Serve with buttermilk herb ranch for dipping, recipe below.
Buttermilk Herb Ranch
3/4 cup mayo
3/4 cup buttermilk
1/2 cup tarragon leaves
1/2 cup dill
1 cup packed basil leaves
Juice from half a lemon
1/2 tsp kosher salt
Combine all ingredients in a food processor or blender and blend until well combined. Chill for 30 minutes before serving.
