Inside Out Jalapeño Popper Rings
This idea came to me after looking at a jalapeño popper dip recipe and then a recipe for fried cheese sticks. I thought to myself about a possible mashup and then thought about what was in my kitchen and behold, the inside out jalapeño popper rings were born. They still need some adjustments and I’ll have to give this a shot again when I have more jalapeños, but it’s a great start and I couldn’t wait to share it. I’m linking this up to Amy’s Slightly Indulgent Tuesdays post and Cindy’s Gluten Free Fridays post so go check out those blogs for other delicious recipes!
I started out with a jalapeno pepper, removed the seeds, and sliced it into rings. To dip the rings in, I used leftover bleu cheese dressing from yesterday’s Superbowl snacks. To make that, I mixed plain yogurt, bleu cheese crumbles, garlic powder, salt, and pepper. Today, I thickened it up with a bit of cornstarch. For the coating on the first batch, I combined cornmeal, salt, pepper, and cumin.
I fried the rings in a bit of canola oil, flipping them once while frying. The results looked great and I liked the flavor, but I thought the cornmeal was a little too coarse. I didn’t like the super crunchy texture of the finished rings.
For the next batch, I tossed out the cornmeal mixture and combined almond flour, salt, pepper, and cumin.
This combination was great for flavor and texture. Unfortunately, it didn’t stick to the rings as well as the cornmeal had. Nevertheless, I thought it was delicious and the texture of the coating was softer than the cornmeal had been. I dipped the rings in a bit more of the bleu cheese dressing as I snacked on them. Yum!