How to Get Breading to Stick When Making Jalapeno Poppers

by Joshua McCarron

Jalapeno poppers are small appetizers or snacks that consist of a whole jalapeno pepper that is stuffed, breaded and deep-fried. Due to the texture of the exterior of the pepper, it can be a challenge to keep the breading in place, or get it on at all. Follow standard procedure when breading a jalapeno popper and your breading should stay on through the whole process.

Slit the peppers open. Remove the seeds and the membrane. Stuff the peppers with cream cheese or other filling of your choice.

Dredge the jalapenos in flour until they are lightly dusted.

Beat two eggs in a bowl. Dip the peppers in the beaten eggs until they are thoroughly coated.

Roll the jalapenos in either traditional or Japanese panko breadcrumbs. Press the peppers down into the breadcrumbs to ensure that the crumbs adhere to the egg.

Repeat the egg dipping and breading if the peppers weren’t completely coated with breadcrumbs the first time.

Preheat the oil to 370 degrees Fahrenheit to ensure that the poppers begin frying right away and seal the breadcrumbs on the peppers.

Tips

  • If the beaten egg doesn’t work to your liking, create a batter with 1/2 cup flour, 1/2 cup of milk and 1 egg. Coat the peppers with the batter before rolling them in the breadcrumbs. Bake jalapeno poppers in the oven at 350 degrees F for about 30 minutes if you want to avoid the added fat of the oil.

Photo Credits

  • bonchan/iStock/Getty Images

About the Author

Joshua McCarron has been writing both online and offline since 1995. He has been employed as a copywriter since 2005 and in that position has written numerous blogs, online articles, websites, sales letters and news releases. McCarron graduated from York University in Toronto with a bachelor's degree in English.