Description
Spicy-sweet Peppadews stuffed with creamy feta and chives, then fried to golden perfection. The ideal game-day snack!
Ingredients
Units
Scale
- 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