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Fried Feta and Chive Peppadew Poppers

  • Author: Rachael Dart
  • Yield: about 24 poppers 1x


Spicy-sweet pickled peppers filled with salty feta cheese, flavorful chives, and deep fried are the perfect side dish to a lazy afternoon of football. Adapted from Spoon Fork Bacon.


  • 2 and 1/2 ounces feta cheese (go for a creamier as opposed to a drier one)
  • 1 tbsp chopped chives
  • roughly 2 dozen hot Peppadew peppers
  • 1/2 cup all-purpose flour
  • 2 large eggs, lightly beaten
  • 3/4 cup Italian seasoned Panko bread crumbs
  • vegetable oil, to fry


  1. Heat 2-3 inches of vegetable oil in a heavy-botomed pot (I like using my enamel Dutch oven) to 350 degrees.
  2. In a small bowl, use a fork to mash together the feta and chives.
  3. Using your fingers, pack the center cavity of each pepper full of the cheese mixture.
  4. Roll each pepper in the flour, then dip it in the egg, then dip it in the panko. (I also liked to sometimes give them an extra light roll in the flour if they seemed like they needed it.)
  5. Carefully, drop the stuffed peppers in to the pot (do this in batches so you don’t crowd the pot), and allow to cook for 2-3 minutes until golden brown. Remove from the oil and allow them to drain on a paper towel-lined plate prior to serving.
  • Category: Appetizer
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