The DFC Recipe! Try them, Tell Me What YouThink

Mr C’s Deep Fried Chilli Peppers

Equipment
Ladle
Wide-based shallow pan or wok
Plastic jug for 1 litre of batter
A spoon
A knife
A bowl for the breadcrumbs
Plastic gloves to avoid chilli finger burn – you know what I’m saying!
Oven ring, gas or electric


Ingredients for making the batter. You want to make 1 litre in a large enough bowl

Water
Plain Flour
1 egg
Salt and pepper to taste
Extra: You might want to add bacon bits. Veggie friendly, just in case.

To make the batter, add the ingredients in the order they appear and whisk after every addition.  The batter should not be too watery or too stodgy, but drips steadily off the spoon.

Other ingredients
Lots of vegetable oil in a wide-based shallow pan or wok, filled to 7-10 cm deep or a deep-fat fryer.
Dry bread crumbs in a bowl
Chillies! Deseeded and sliced in half lengthways. You will need about 20 for a party as you will find they are pretty moreish.*

To make the deep fried chillies, here’s what you do;

1. Dip your sliced chilli into the batter then place it in a small bowl of breadcrumbs.
2. Cover with breadcrumbs, trying not to allow too much batter to drip off the chilli into the breadcrumbs.
3. Then put the chilli into the very hot oil. Flash fry for 60 seconds until the batter seals and darkens lightly. Put in as many as you can so that they fry under the surface of the oil.
4. Remove and add to a Tupperware bowl with kitchen roll in the bottom to absorb the extra oil.
5. When you have removed a pan full into the Tupperware box taste one. You may want to add salt. I suggest you only use sea salt crystal for this bit.
6. Back to step one. Keep filling the pan up with chillies for the frying process and , once removed , wait for the oil to heat up before adding more.


*The Russian roulette of finding really hot ones, approx 1 every 6, if you use jalapeño that is, will attract the attention of both sexes! If you make them correctly they should fly out of the bowl.

Important: Do not cover your bowl of fried chillies until they are room temperature otherwise they will sweat and become soggy.

You now have the secret recipe, enjoy!