Name: Peppadew Poppers
Prep time: 15 min
Cook time: 25 min
Ingredients: 4 ounces cream cheese, softened; 2 ½ tablespoons chives, thinly sliced; ¼ teaspoon black pepper; 24 Peppadew peppers, drained and patted dry (cherry peppers/pimentos); 1 cup all purpose flour; 2 eggs, lightly beaten; 1 cup panko breadcrumbs; vegetable oil for frying; salt and pepper to taste

Hi Guys! Today we have peppadew poppers! Okay so technically these guys are called ‘cherry peppers’ or ‘pimentos’ and ‘peppadews’ are technically the trademarked brand name of a company based out of South Africa…but as cute as pimentos and cherry peppers sound, I think peppadew sounds the cutest! Also, I got actual peppadews for this recipe, but please note that you can use any variety of pickled cherry peppers/pimentos and it’ll be just as great! Anyway, why these? why now? Eh, because every now and then you need to “treat yoself” and this is totally one of those treats. They’re super easy to whip up and I know the deep frying factor is a buzz kill for many of you, but you really only need a small pot with a few inches of oil and the process is not all that messy…or doesn’t have to be! You can try to bake these, but I haven’t tried yet and I’m not sure if the filling will come bursting out of them or not…other than that issue, they should hold well in the oven. :)

I recently went over my love for all things pickled when we posted our Rhubarb Pickles and these are no exception. Pickled peppadews/cherry peppers are so good! They’re light and sweet with the perfect amount of briny goodness to them. Adding the rich filling and crisp out coating really makes this a lovely little snack. I also like these over jalapeno poppers because they’re actually bite-sized and you can pop the whole thing in your mouth without having to worry that the cheesy filling is going to squirt out into your neighbors eye.Anyway, I hope you guys enjoy this fun and tasty little snack. I’ll be making a batch this weekend while I catch up on some Arrested Development, to prepare myself for the long awaited SEASON 4. YES!!! :) Enjoy! xx, Jenny

Other recipes you might like:

A close up of blistered shishito peppers in a dark bowl. — Blistered Shishito Peppers

A plate of halloumi nuggets with a bowl of marinara sauce. — Halloumi Nuggets

A close up of a bowl of fried burrata romesco and bread. — Fried Burrata over Romesco

Click here for more Appetizer Recipes

A hand holding a half eaten peppadew popper.

Hungry for more?

Subscribe to never miss a recipe. Follow along on Instagram, Facebook, Twitter, and Pinterest.

Peppadew Poppers

RECIPE BY Teri & Jenny

PRINT RECIPE

5 from 2 votes

Prep Time: 15 mins

Cook Time: 25 mins

Servings: 6

INGREDIENTS

▢ 4 ounces cream cheese, softened
▢ 2 ½ tablespoons chives, thinly sliced
▢ ¼ teaspoon black pepper
▢ 24 Peppadew peppers, drained and patted dry cherry peppers/pimentos
▢ 1 cup all purpose flour
▢ 2 eggs, lightly beaten
▢ 1 cup panko breadcrumbs
▢ vegetable oil for frying
▢ salt and pepper to taste

INSTRUCTIONS

Preheat oil (in a fryer or medium pot filled about 3 inches) to 350°.
Place cream cheese, chives and black pepper in a small mixing bowl and mix together until completely combined. Scoop mixture into a Ziploc bag and snip one corner off.
Place the cut end into the center of each pepper and fill with the cream cheese mixture.
Place flour in a shallow bowl and repeat with the eggs and panko. Dredge the peppers into the flour followed by the eggs and finally the panko. Repeat the breading process on the cut side of each pepper so it has a double layer of breading. (this will help keep the cream cheese mixture from bursting through the breading while frying).
Fry about 6 peppers at a time, for 3 to 5 minutes or until golden brown. Drain on paper towels and lightly season with salt and pepper. Serve immediately.

NOTES

*Makes 24 Poppers

Calories: 218kcal Carbohydrates: 28g Protein: 7g Fat: 9g Saturated Fat: 4g Cholesterol: 75mg Sodium: 157mg Potassium: 227mg Fiber: 3g Sugar: 4g Vitamin A: 991IU Vitamin C: 67mg Calcium: 55mg Iron: 2mg