It’s Fall, which means it’s football season, and my favorite time of the year.
You’ve had jalapeño poppers, yes? Cream cheese-stuffed, deep-fried jalapeños? This is their slightly more sophisticated little sister—the Peppadew popper.
What’s a Peppadew? Well, first of all, they’re a trademarked pepper, which is…really weird. Yes, “Peppadew” is a brand name, and no, they are not sponsoring this, and probably don’t even know I exist. That being said, their peppers are super tasty. They’re little, cherry-sized, pickled, red peppers that have a similar heat to pickled jalapeños (if you get the hot version of the Peppadews, though they also come in mild). The cool thing about them though is their sweetness. In this recipe, it cuts through the spice a bit, and balances out the overall richness. 
I stuffed these with feta to add a little salty richness, and some homegrown chives to add an oniony-garlicky flavor. Annnnd then I breaded them and threw them in a pot of super hot oil.
One thing I will say about frying, you really need to watch your oil temperature. I like using a point-and-shoot laser thermometer to give super quick readings.
In case you can’t tell from the photo with the popper skewered by a toothpick, these things are tiiiiny. So while the recipe makes about 24, I can tell you from experience that they can be easily devoured by just two individuals. So, don’t be afraid to make more!
These are super simple to make, too. Because this is feta cheese and not cream cheese, you can pretty easily just use your fingers to pack the cheese-chive mixture into the little peppers. I found the hardest part to be the breading. But, that’s only because I am the messiest human on this planet, and managed to need to wash my hands after every couple of peppers. I don’t know how I manage.
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Fried Feta and Chive Peppadew Poppers
- Total Time: 25 minutes
- Yield: Serves 12 1x
- Diet: Omnivore
Description
Spicy-sweet Peppadews stuffed with creamy feta and chives, then fried to golden perfection. The ideal game-day snack!
Ingredients
- 2.5 oz (71 g) feta cheese
- 1 tbsp chopped chives
- 2 dozen hot Peppadew peppers
- 0.5 cups (118 ml) all-purpose flour
- 2 large eggs
- 0.75 cups (177 ml) Italian seasoned Panko bread crumbs
- vegetable oil
Instructions
- Heat 2-3 inches of vegetable oil in a heavy-bottomed pot to 350°F (177°C).
- In a small bowl, mash together the feta and chives with a fork.
- Pack the center cavity of each pepper with the cheese mixture using your fingers.
- Roll each pepper in the flour, then dip it in the egg, then dip it in the panko. Add an extra light roll in the flour if needed.
- Carefully drop the stuffed peppers into the pot in batches, ensuring not to overcrowd the pot. Cook for 2-3 minutes until golden brown.
- Remove the peppers from the oil and drain on a paper towel-lined plate before serving.
Notes
- For easier stuffing, use a small spoon or piping bag to fill the Peppadews.
- If you don’t have Italian seasoned panko, use regular panko with a pinch of dried oregano and basil.
- To maintain crispiness, serve immediately after frying. Reheating may result in a soggy texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: South African-inspired
Nutrition
- Serving Size: 1 pepper
- Calories: 150
- Sugar: 2
- Sodium: 200
- Fat: 12
- Saturated Fat: 5
- Unsaturated Fat: 5
- Carbohydrates: 10
- Fiber: 1
- Protein: 5
- Cholesterol: 20
Find it online: https://honestcooking.com/fried-feta-chive-peppadew-poppers/
Frequently Asked Questions
How do I keep the feta coating from falling off when frying the poppers?
Make sure the feta mixture is well chilled and firm before stuffing the peppadews. Press the filling in gently and chill the stuffed poppers for at least 20 minutes before dredging and frying so everything stays together in the oil.
What oil temperature should I use for frying these poppers?
Aim for 350 to 375°F (175 to 190°C). At this range the coating crisps up quickly without absorbing too much oil, and the feta inside has time to warm through before the outside overcooks.
Can I bake these instead of frying them?
You can bake them at 400°F (200°C) for about 15 minutes, but the coating will be less crispy than the fried version. Spray them lightly with oil before baking to help the exterior brown.
