24Peppadew peppers, drained and patted drycherry peppers/pimentos
1cupall purpose flour
2eggs, lightly beaten
vegetable oil for frying
salt and pepper to taste
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.