Sweet peppadew peppers stuffed with tangy goat cheese, tossed in cornmeal and then lightly fried. Dip in a chipotle aioli, green goddess or honey mustard sauce.
Place all peppadews on paper towels upside down to allow insides to drain. The outside can remain damp so the breading can stick.
Using a small cheese knife or your fingers, fill each peppadew with goat cheese. Peppers will be different sizes, so the amounts will vary. Do not fill to the top, leave a little bit of room for cheese expansion (you don't want your poppers to literally POP).
You will be using three small bowls. In bowl #1- place flour, generously seasoned with salt and pepper. In bowl #2- egg white In bowl #3- cornmeal.
Dredge peppadews through each bowl, 1-3. If peppadews are too dry to hold the flour, mist lightly with water from a spray bottle. At this point you can freeze them or fry immediately.
When you are ready to make, heat vegetable oil in a heavy medium size saucepan or skillet over medium-high heat.
Working in batches of 5, place peppadews into the hot oil. Fry for 2-3 minutes, or until exterior is lightly browned and crispy.
Place on a plate or serving tray lined with a paper towel to drain excess oil. If you are making a large quantity you can place these on paper towels on a baking sheet in a warm oven so they all stay warm until serving.
If you've tried this recipe, come back and let us know how it was!