Stuffed Jalapeno Poppers (Fried)

Next, prepare the jalapenos: cut the tops off the jalapeno peppers and hollow the jalapeno peppers using a sharp, small paring knife.

Evenly distribute the filling into the jalapeno cavities, using a piping bag, filling just to the top of each jalapeno (see notes for helpful tips).

Place the jalapenos in the freezer while you prepare the batter (this will keep the jalapeno filling cool).

Toss the stuffed jalapenos in 3 tbsp flour and set aside.

Next, make the batter. Whisk together the flour, cornstarch, baking powder, salt, pepper and dried oregano. Then whisk in the sparkling water until just combined and the consistency is like pancake batter. Add more sparkling water, 1 tbsp at a time if needed to get the right consistency.

Add the avocado or grapeseed oil to a medium pot or high-sided pan, about 2 inches and heat over medium heat. You’ll know when the oil is hot enough if you dip the back of a wooden spoon in the oil and it sizzles OR drop in a pinch of batter and see it sizzle.

While the oil is heating, place a plate lined with a paper towel aside for cooked jalapenos. Remove the jalapenos from the freezer.

Drop a few jalapenos in the batter and remove with a fork one at a time, shaking off excess batter before carefully dropping them into the hot oil.

Fry for about 4-5 minutes, until golden brown and rotate about halfway through to ensure golden brown colour all around the jalapneo. If you find the jalapenos are getting too dark in colour, turn the heat down a bit.

Garnish with sea salt and best enjoyed within 15-20 minutes of cooking!