BATTER FOR JALAPENO POPPERS RECIPES

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SHRIMP-STUFFED JALAPENO POPPERS RECIPE | FOOD NETWOR…



Shrimp-Stuffed Jalapeno Poppers Recipe | Food Networ… image

Provided by Food Network Kitchen

Categories     appetizer

Total Time 45 minutes

Prep Time 25 minutes

Cook Time 20 minutes

Yield 12 servings

Number Of Ingredients 9

12 medium jalapeno peppers
12 large shrimp, peeled and deveined, tails intact
Kosher salt
1 1/2 cups all-purpose flour
3/4 cup cornstarch
1 teaspoon Old Bay Seasoning
1 cup lager-style beer
Vegetable oil, for frying
Malt vinegar, for serving

Steps:

  • Cut off the tops of the jalapenos and scoop out the seeds. Pat the shrimp dry and generously season with salt. Insert 1 shrimp into each jalapeno, leaving the tail sticking out.
  • Whisk 3/4 cup flour, the cornstarch, Old Bay and beer in a medium bowl until smooth; set aside. Heat 2 inches of vegetable oil in a large pot or Dutch oven over medium heat until a deep-fry thermometer registers 350 degrees F. Whisk the remaining 3/4 cup flour and 1/2 teaspoon salt in a shallow bowl.
  • Working in batches, dredge the jalapenos in the flour, shaking off any excess, then dip in the beer batter, coating the shrimp and jalapeno completely. Fry, stirring occasionally, until the shrimp are cooked through and the jalapenos are golden and crisp, about 5 minutes. Remove with a slotted spoon and drain on paper towels; season with salt. Serve with malt vinegar.

JALAPEñO POPPER GOUGèRES RECIPE | BON APPéTIT



Jalapeño Popper Gougères Recipe | Bon Appétit image

These light and eggy cheese puffs are channeling your favorite bar snack.

Provided by Sarah Jampel

Yield Makes 26–30

Number Of Ingredients 8

6½ oz. sharp cheddar, preferably orange
½ cup sliced pickled jalapeños
1 cup (125 g) all-purpose flour
½ cup (1 stick) unsalted butter
½ cup whole milk
1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt
¼ tsp. freshly ground black pepper
5 large eggs, room temperature

Steps:

  • Preheat oven to 425°. Line 2 baking sheets with parchment paper or silicone baking mats. Once you turn on the stove, the dough comes together fast—so get prepared: Grate 6½ oz. sharp cheddar, preferably orange, on the large holes of a box grater. Set 2 Tbsp. aside for sprinkling over gougères later (you should have about 1½ cups left). Finely chop ½ cup sliced pickled jalapeños on a cutting board. Place 1 cup (125 g) all-purpose flour in a small bowl.
  • Cut ½ cup (1 stick) unsalted butter into tablespoon-size pieces. Transfer to a medium saucepan and add ½ cup whole milk, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, ¼ tsp. freshly ground black pepper, and ½ cup water.
  • Bring to a simmer over medium-high heat. Reduce heat to medium-low, add flour all at once, then stir vigorously with a wooden spoon until mixture balls up and no spots of dry flour remain, about 30 seconds. Continue to stir with gusto, smacking the dough along the sides and bottom of the saucepan (you’re looking to dry it out without it taking on any color), 3 minutes. You’ll see a film develop on the bottom of the saucepan that will mostly be reabsorbed as you keep stirring. Let cool slightly, 1–2 minutes.
  • Continuing with your wooden spoon or switching to an electric mixer, add 4 room-temperature large eggs, one at a time, beating after each addition until fully incorporated (about 30 seconds). Don’t worry if the mixture looks curdled or broken. Separate yolk from remaining 1 room-temperature large egg over a small bowl to catch egg white. Reserve yolk for another use; add egg white to pan and beat until mixture comes together into a smooth, glossy, shiny, and thick batter, 1–2 minutes. Add cheese and jalapeños and stir or beat just until evenly distributed.
  • Using a 1½ Tbsp. (#40) cookie scoop or a (heaping) tablespoon, portion scoops of batter onto prepared baking sheets, spacing 1" apart. Sprinkle a little of the reserved grated cheese over each gougère.
  • Place in oven and immediately reduce oven temperature to 375°. Bake until super puffy and golden brown all over, 22–28 minutes. Serve warm or at room temperature. Do ahead: Gougères are best the day they’re made but can be made 1 day ahead. Store airtight at room temperature. Reheat in a 350° oven until crisp, 5–7 minutes. Gougères can be formed 1 week ahead. Arrange on baking sheets, ½" apart, and freeze until solid. Transfer to a resealable freezer bag or freezer-safe airtight container and keep frozen. Arrange on baking sheets as directed and let sit at room temperature while oven preheats. Top with cheese and bake as directed.

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JALAPEñO POPPER GOUGèRES RECIPE | BON APPéTIT
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  • Place in oven and immediately reduce oven temperature to 375°. Bake until super puffy and golden brown all over, 22–28 minutes. Serve warm or at room temperature. Do ahead: Gougères are best the day they’re made but can be made 1 day ahead. Store airtight at room temperature. Reheat in a 350° oven until crisp, 5–7 minutes. Gougères can be formed 1 week ahead. Arrange on baking sheets, ½" apart, and freeze until solid. Transfer to a resealable freezer bag or freezer-safe airtight container and keep frozen. Arrange on baking sheets as directed and let sit at room temperature while oven preheats. Top with cheese and bake as directed.
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