Fried Jalapeno Popper Bites (Print Version)
# Ingredients:
→ Creamy Cheese Filling
01 -
225 grams cream cheese, softened
02 -
200 grams shredded pepper jack cheese
03 -
3 fresh jalapeños, seeded and finely diced
04 -
60 grams cooked bacon, chopped
05 -
30 millilitres sriracha sauce
→ Breading Station
06 -
65 grams all-purpose flour
07 -
2 large eggs, beaten
08 -
30 grams panko breadcrumbs
09 -
30 grams regular breadcrumbs
→ Seasonings & Oil
10 -
5 millilitres garlic powder
11 -
2.5 millilitres cayenne pepper
12 -
1.25 millilitres freshly ground black pepper
13 -
1.25 millilitres salt
14 -
Peanut or canola oil, for deep frying
# Instructions:
01 -
In a large bowl, thoroughly mix the softened cream cheese, shredded pepper jack, diced jalapeños, chopped bacon, and sriracha sauce until well blended.
02 -
With a small scoop or spoon, portion mixture into bite-sized balls and arrange on a parchment-lined baking sheet. Freeze for 30 minutes until firm.
03 -
Set out three shallow bowls: one with flour, one with beaten eggs, and one with both breadcrumbs combined with garlic powder, cayenne, black pepper, and salt.
04 -
Heat oil in a deep fryer or heavy pot to 175°C. Maintain this temperature for optimal crispiness.
05 -
Working quickly, coat each frozen ball in flour, then dip in beaten egg, and finally roll in seasoned breadcrumb mixture until thoroughly coated.
06 -
Carefully fry several breaded balls at a time for 2–3 minutes until evenly golden and crispy.
07 -
Remove fried bites with a slotted spoon and transfer to a paper towel-lined plate to drain excess oil. Cool briefly and serve warm.
# Notes:
01 -
Freezing the cheese balls prior to breading and frying is critical to keep their shape.
02 -
Monitor oil temperature to ensure a perfectly crispy exterior and prevent sogginess.
03 -
Breaded bites can be refrigerated overnight or frozen for up to 3 months before frying.