Jalapeños Stuffed With Cashews & Coconut

Jalapeños Stuffed with Cashews & Coconut Photo Credit: Vikas Khanna, Andrew Blackmore-Dobbyn, Ronnie Bhardwaj
Vikas Khanna•

If you like spicy food, then you're going to love these Indian-spiced stuffed jalapeños. Sweet coconut and buttery cashews make for a pleasantly exotic departure from the typical cream cheese–filled and/or bacon-wrapped poppers of yesteryear. You should wear latex gloves when removing the peppers' seeds (or be careful not to touch them with your bare fingers), because they can burn.

Jalapeños Stuffed With Cashews & Coconut
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Prep Time
10
minutes
Cook Time
0
minutes
Servings
12
peppers
Jalapeños Stuffed with Cashews & Coconut
Total time: 10 minutes
Ingredients
  • 2 cups vegetable oil
  • 1 pound russet potatoes
  • 1/3 cup raw cashews
  • 1/3 cup sweetened coconut flakes
  • 1 tsp ground cumin
  • 1 1/2 tsp salt
  • 12 jalapeno peppers
  • 1/2 cup gram (chickpea) flour
  • 1/2 cup all-purpose flour
  • 1 tsp carom seeds
  • 1/4 cup water
Directions
  1. Preheat the oven to 350ºF. Spray a baking sheet with oil and arrange the potatoes on top. Bake until a bit overcooked, about 45 minutes. Let sit until cool enough to handle, then peel and cut in half.
  2. Pass the potatoes through a potato ricer or grate them on the large holes of a box grater. Place potatoes in a medium mixing bowl.
  3. Combine the potatoes, cashews, coconut, cumin and 1 teaspoon salt. Cut a short slit into each jalapeño pepper. Remove as many seeds as possible with a small spoon. Stuff the jalapeños with the potato mixture.
  4. In a small bowl combine both flours, the carom seeds and  the remaining 1/2 teaspoon salt and mix well. Slowly add water, about 1/4 cup, to the flour mixture, whisking constantly, until the batter has a slightly thickened and has a very smooth consistency.
  5. Line a baking sheet with paper towels. Heat a deep-fryer or a large saucepan filled with at least 2 inches of oil to about 350ºF. Test the oil by putting a few drops of batter in the oil. The batter should begin to bubble and brown within 1 minute.
  6. Dip the jalapeños in the batter and carefully drop them into the hot oil, frying in batches of 6 to 8 at a time; cook for 5 to 7 minutes, turning to brown evenly. Remove from the oil and drain on lined baking sheet. Serve hot.
 
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