24 fresh jalapeno peppers
1-1/2 cups shredded cheddar cheese
6 cups vegetable oil, for frying
3 eggs, slightly beaten
2 cups bread crumbs
Stem jalapenos and carefully remove seeds and membrane.
Stuff peppers with cheese. Heat oil in deep-fat fryer or
large pot to 375. Meanwhile, place eggs in small bowl. Place crumbs
in shallow pan. Drop 4 peppers in eggs; toss to coat.
Using fork, lift 1 pepper at a time out of egg, shaking off excess.
Drop into crumbs; toss to coat. Place on sheet pan. when all peppers
are coated, set aside for 15 minutes to set up and dry. Repeat with
remaining peppers. With slotted spoon, slip peppers, 5 or
6 at a time,
into hot oil. Fry 2 to 3 minutes, until golden. Remove to platter
lined with paper toweling to drain.
Repeat with remaining peppers. Serve immediately.