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1
Heat a large non-stick or cast-iron skillet and fry the bacon until very crisp and most of the fat is rendered.
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2
Remove bacon to a layer of paper towels and drain off all but a tablespoon of the bacon fat.
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3
Add chopped fennel to the hot bacon fat and fry until caramelized, about 8-10 minutes.
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4
Remove from pan and allow to cool completely.
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5
When bacon and fennel have cooled to room temperature, crumble the bacon, fold in with the fennel and softened goat cheese and season with salt and pepper.
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6
Carefully fill each hollowed-out jalapeno using a small spoon and leave at least 1/2-inch of room from the top.
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7
Dip each jalapeno in the beaten egg making sure to get some inside the top opening, then very gently roll in breadcrumbs making sure to press some inside the opening, creating a plug.
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8
Since the outside of jalapenos are smooth and slippery, the poppers may require more than one coat of breadcrumbs to really make them adhere.
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9
Heat enough oil for deep-frying in a large pot over medium heat, about 360 degrees.
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10
Fry poppers in batches being careful not to overcrowd the pot or fryer until deep golden-brown, about 3-5 minutes.
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11
Remove from fryer, drain on paper towels and allow to cool slightly before eating.
