Crunchy Fish Poppers Food

CRUNCHY JALAPEñO TACO POPPERS RECIPE BY TASTY

Steps:

• Slice the jalapeños lengthwise down the center, taking care to cut through only one side and leaving the pepper as intact as possible. Remove the seeds.
• In a large bowl, combine the ground beef, taco seasoning, salt, pepper, and cilantro. Mix to combine.
• Heat the olive oil in a large pan over medium heat. Cook the onion for 1 minute, then add garlic and cook another minute.
• Add the beef mixture and cook until browned, approximately 5 minutes. Remove from the heat and let cool completely.
• In a clean, large bowl, combine the cooled beef mixture, shredded cheese, and cream cheese.
• Transfer the beef mixture to a piping bag or zip-top bag with a corner snipped off.
• Pipe the beef mixture into the jalapeños, then close the peppers.
• Heat a large pot filled with the oil until it reaches 325ºF (170ºC).
• Add the seasoned flour, eggs, and cornflakes to 3 separate shallow bowls. Dip the peppers in the egg, then the flour, followed by the egg again, and then the cornflakes. Dip once more in the egg and finish with a second dip in the cornflakes.
• Fry the peppers, in batches, for 2½ minutes until golden brown. Remove with a slotted spoon or tongs and drain on a wire cooling rack.
• Season the peppers well with salt and fresh lime juice.
• Serve warm with salsa for dipping.
• Enjoy!

EXTRA CRISPY CHICKEN POPPERS

Steps:

• Cut chicken into 1 x 1.5-inch pieces.
• Scramble eggs with 1 tbsp of water.
• Add seasonings to the flour.
• Dunk the chicken in egg mixture then roll to cover in the flour mixture.
• Funk the chicken back into the egg mixture.
• Then roll in the crushed Rice Krispies.
• Fry in the oil for about five minutes or until they float.

SPICY CHICKPEA POPPERS

Steps:

• Garlic confit sauce:
• Gently smash the garlic cloves so they are cracked but not completely broken. Peel off the skins.
• In a small saucepan, combine the garlic cloves, bay leaves, and oil. Simmer over low heat, stirring occasionally, until the garlic is evenly golden brown on all sides, about 12 minutes. Remove the bay leaves and transfer the rest of the mixture to a blender (or use an immersion blender). Add the fish sauce and pepper. Blend until the mixture is smooth.
• DO AHEAD: Keep in an airtight jar in the fridge for up to 2 weeks, or 2 months in the freezer. Thaw and/or stir before use.
• Spice mix and crispy chickpeas:
• Even though some of the spices are already ground, we will process them a second time to get a finer powder that will stick well to the chickpeas. In a spice grinder, grind the spice mix ingredients to a fine powder. Set aside.
• In a deep frying pan or Dutch oven, pour enough oil to reach a depth of 2 inches (5 cm). Heat over medium-high until the oil bubbles up immediately around an inserted wooden chopstick.
• Meanwhile in a large bowl, toss the chickpeas with the buttermilk and the 1 tablespoon of flour until they are evenly coated in this light batter. In a separate large bowl, mix the remaining cup (31 g) flour, the garlic powder, baking soda, white pepper, and salt. Add the coated chickpeas to the flour mixture and toss until you have a slightly wet but crumbly mixture. It may look like the chickpeas are kind of sticking together, but it's okay.
• In a large bowl, mix the garlic with 2 teaspoons of the Garlic Confit Sauce (save the rest for another day). Set aside.
• Now, in several small batches as needed, add the breaded chickpeas to the hot oil and start breaking them apart with a chopstick. It's okay if they are in small clumps of 2 to 4 chickpeas. Fry for a couple of minutes, until the chickpeas are golden brown all around. Transfer with a slotted spoon to the bowl with the garlic sauce and repeat to fry the rest of the chickpeas.
• Add the basil leaves to the frying oil and immediately cover the pot with a lid, leaving a small slit for the steam to escape. When the popping sound has subsided, remove the lid and fry the basil until crispy. Transfer with a slotted spoon to the bowl with the chickpeas.
• Toss the chickpeas to coat them evenly with the garlic mixture, then add the spice mixture and toss until evenly coated. Season with more salt if needed. Serve immediately.