Cut each pepper on one side from end to end - the stem can be left in place if desired. Using a small knife and/or a small spoon remove the seeds but be careful not to split the peppers completely (see photos of the preparation process).
Combine the cream cheese, crushed garlic and finely chopped shallots. Season with a little salt and pepper if desired. Mix well with a fork.
Carefully fill each pepper with the cream cheese mixture and set aside.
In a bowl (small and deep to allow dipping the peppers) combine the 1/4 cup flour and 2 tablespoons of cornflour. Add the salt and pepper and blend in the milk. Set aside.
In another small bowl (shallower to allow coating) combine the remaining 1/2 cup of flour and 1/4 cup cornflour.
Place oil in a deep fryer and preheat to 190°C.
Dip each pepper into the flour mixture, then into the batter and then back into the flour, so that there is a thick layer of batter on the peppers. You may need to repeat the batter then flour process to ensure a good layer.
Deep fry the peppers for about 5 minutes until they are golden brown all over. Be careful not to burn them. Remove and allow to drain on paper toweling.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (112g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 147 (54%)|
|Amt Per Serving||% DV|
|Total Fat 16.3g||22 %|
|Saturated Fat 7.1g||35 %|
|Monounsaturated Fat 6.1g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 37.4mg||12 %|
|Sodium 114.4mg||4 %|
|Potassium 144.5mg||4 %|
|Total Carbohydrate 28.6g||8 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 28.1g|
|Protein 3.3g||5 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 270
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