Crispy Deep-Fried Jalapeño Poppers Recipe
Fried jalapeño poppers with shatteringly crisp exteriors, and a melted cream cheese filling.
There are a few tricks to getting jalapeño poppers right. [Photographs: Vicky Wasik]
After trying some of the highest-rated jalapeño popper recipes online with disastrous results, we set to work developing a method that won't let you down. These poppers have a crisp golden crust and soft melted cheese interior—all in the perfect bite-size package.
Why this recipe works:
- A double-layer dredging of milk, then flour, then more milk, and finally bread crumbs, creates a crispy crust that won't slip off the poppers.
- A seasoned cream cheese filling melts beautifully without expanding and rupturing, as many other cheeses do.
- Yield:Makes about 30 bite-size poppers
- Active time: 40 minutes
- Total time:40 minutes
- Rated:
Ingredients
- 1 pound jalapeños
- 1 pound (16 ounces) cream cheese
- 2 tablespoons fresh juice from 2 limes
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground cumin
- Kosher salt
- 2 cups whole milk
- 2 cups all-purpose flour
- 2 cups fine breadcrumbs
- 1 to 2 quarts vegetable or canola oil, for frying
- 1 batch roasted tomato salsa or your favorite salsa, for serving
Directions
-
1.
Wearing gloves if you have them, trim off and discard the top and bottom of each jalapeño. Cut each jalapeño crosswise into 1-inch rings. Remove seeds and white inner ribs from each ring (a small melon-baller works well for this).
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2.
In a medium mixing bowl, stir cream cheese with lime juice, garlic powder, onion powder, and cumin until thoroughly blended. Season with salt. Using a butter knife, pack cream cheese into each jalapeño ring, filling it completely and smoothing the surface.
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3.
Fill 1 bowl with milk, 1 bowl with flour, and 1 bowl with breadcrumbs. Working 1 popper at a time, dip in milk, then transfer to flour.
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4.
Coat popper in flour all over. Transfer to a parchment-lined baking sheet and repeat with remaining poppers. Let floured poppers stand for 5 minutes.
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5.
Working 1 popper at a time, return floured popper to milk, turning to coat. Transfer to breadcrumbs.
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6.
Pack popper in breadcrumbs, turning to coat, until an even coating has formed. Repeat with remaining poppers.
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7.
Heat 2 inches of oil to 350°F. Add poppers and fry, gently turning and stirring, until golden brown, about 5 minutes. Transfer to a paper towel-lined baking sheet and season with salt. Let stand 5 minutes before serving with salsa.
This Recipe Appears In
How to Make the Best Deep-Fried Jalapeño Poppers
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