|Home | Accessories | Brines | Cook Times | Dictionary | Egg Wash | Measures | My BBQ | Sauces|
|⅓||cup||Apple Smoked Bacon (~3 strips)|
|3||ea||Jalapeño Peppers *|
|2||oz||Extra Sharp Cheddar Cheese|
|1||pinch||Cayenne Pepper *|
Fry or bake off the bacon, reserving 2 tbls of the rendered fat, and chop into bits.
In a 10" saute pan place the cup of cold water, butter, bacon fat and salt. Over med-high heat bring to a simmer. As soon as it begins to boil, turn heat down to medium and add flour all at once. Stir with a wooden spoon continuously until completely mixed. Remove from heat and place in a mixing bowl.
Once the dough has cooled, add the eggs, one at a time, whisking them thoroughly into the dough until you have a single blob of sticky dough.
Add the rest of the ingredients and mix thoroughly with your hands. The Jalapenos should be stripped of their veins and seeds, and the cheese needs to be finely grated. Once mixed, cover and chill briefly to make it easier to create balls. Chill in the refrigerator, not the freezer! If the dough is too cold when you put them into the fryer the oil temp will take a dive and the poppers will end up greasy. Best Practice would be to chill and ball the whole batch at once, then leave warming to room temperature before frying.
With a small (#40) disher create the popper balls and deep fry at 375º for 3-4 minutes until golden brown. Serve with your favorite dip. Onion dip is recommended.
* The idea is to use the Jalapeños for flavor and the Cayenne for the heat. However you could use whole Jalapeños and leave out the Cayenne.