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!