500g fresh jalapeno peppers
250g cream cheese, softened
½ cup aged tasty cheddar cheese, grated
2 limes, zest
½ tsp nutmeg
pinch cayenne pepper
½ tsp salt
1 cup buttermilk
1 cup self-raising flour
½ tsp ground white pepper
2 cups panko breadcrumbs
vegetable oil for deep frying
Line a large baking tray with clean paper towels. Cut jalapenos nearly in half lengthways, not quite cutting through the whole side. Remove all the seeds and cut the ribs away. Rinse and drain.
Bring a large pot of water to the boil. Blanch the peppers in batches for about 1 minute. Remove and plunge into ice-cold water to stop the cooking process. When cool, remove peppers and place on the lined baking tray to dry. In a bowl mix together cream cheese, grated cheese, lime zest, nutmeg, cayenne pepper and salt. Use a fork to mix together well. Using a small spoon, fill the large end of each pepper with a rounded spoonful of the cream cheese mixture, and spread out to the narrowest end, pressing into the pepper. Set aside on the tray and repeat with remaining peppers.
Pour buttermilk into a bowl, flour into another bowl and place panko breadcrumbs on a plate. Season flour with salt and white pepper. Dip the stuffed peppers into the buttermilk and then dredge through the flour, coating each pepper entirely. Dip the peppers back into the buttermilk and then dip into the panko breadcrumbs, rolling to coat well.
Heat the oil in a large deep pot with a deep-frying basket or using a deep frying machine. Bring the oil to 190°C. Fry the peppers in batches for 1 ½ -2 minutes, or until golden brown. Serve immediately.
Tip: While handling fresh jalapeno peppers use rubber gloves. They may not be as hot as some, but residual capsaicin in each pepper can be problematic when you go to rub your eyes or nose later on