Red Hot Poppers

Name: Red Hot Poppers
Cook time: 40 min
Total time: 40 min
Yield: 5
Ingredients: 2 jars (370 g each; 330 g net; 155 g cut-off) of pickled peppers (approx. 15 pieces) or 150 g of fresh small pods; 200 g Double cream cream cheese; 2 Eggs (size M); 125-150 ml Beer (Pils); 150 g Flour; 1 l oil for frying; 7-10 Tbsp Lettuce, lemon and parsley

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 5

2 jars (370 g each; 330 g net; 155 g cut-off) of pickled peppers (approx. 15 pieces) or 150 g of fresh small pods
200 g Double cream cream cheese
2 Eggs (size M)
125-150 ml Beer (Pils)
150 g Flour
1 l oil for frying
7-10 Tbsp Lettuce, lemon and parsley

Directions

1
Cut the pepperoni lengthwise, carefully remove the seeds and allow to drain. Cream cheese is best added by the spoonful. Mix eggs and beer for the dough. Carefully fold in the flour.
2
Pepperoni through the dough and fry in hot oil in portions until golden brown (approx. 3 minutes). Garnish with salad, lemon and parsley.