Panko coated poppers

Panko coated poppers

Serve up this easy and yummy snack accompanied by Asian dipping sauces. Simply delish!



150g cream cheese

45ml mayonnaise

5ml fresh ginger, finely grated

15ml fresh coriander, chopped

8 – 10 Peppadew® whole Jalapeños

100g cake flour

2 eggs, beaten

150g fresh white breadcrumbs

oil, for frying

Serve (optional):

Sweet chilli sauce

soy sauce

plum sauce

cucumber ribbon salad with sesame seeds


  1. Place the cream cheese, mayonnaise, ginger and coriander into a mixing bowl and combine.
  2. Stuff the whole Jalapeños with the filling mixture.
  3. Place the flour onto a plate, the beaten eggs into a bowl and the panko crumbs into a separate bowl.
  4. Dip each Jalapeño popper into the flour and shake off any excess. Then dip into the egg to cover and finally into the panko crumbs.
  5. Repeat with all of the poppers and chill for 30 minutes. Heat the oil in a pot or deep fat fryer. Once the oil is hot, fry the poppers, in batches, for 2-4 minutes, or until golden and crispy.
  6. Drain the poppers on paper towel and serve with a selection of sauces and a cucumber and sesame seed salad if desired.

Get It Joburg North Campus September 2016

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