500g Lancewood cream cheese
1/2 cup finely grated Lancewood cheddar cheese
1/2 cup finely grated Mozzarella
Ground black pepper
16 large whole pickled jalapeno peppers with the stems still attached
For the batter:
100 g cake flour (plus extra for dusting)
55 g corn flour
1 tsp baking powder
1 tsp salt
300 ml sparkling water
Make the filling by combining the cream cheese, cheddar, mozzarella, cayenne pepper and black pepper in a bowl and mixing thoroughly to combine.
Transfer mixture into a piping bag to make stuffing the peppers easier.
With a sharp knife make an incision along the length of the jalapeno, then remove the seeds and membrane, leaving a cavity for the filling.
Pat the peppers dry to remove any moisture.
Pipe a generous amount of filling into the jalapenos, then set aside in the fridge while you make the batter to coat.
Mix together cake flour, corn flour, baking powder and salt, then whisk in enough sparkling water to form a thick batter.
Heat oil to 160˚C, do this in a deep fat fryer or use a thermometer to monitor the oil temperature.
Dust the jalapenos in flour, then dip into the batter and fry until golden brown. Serve immediately