Jalapenos Stuffed with Cashews & Coconut Recipe

Name: Jalapenos Stuffed with Cashews & Coconut
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups vegetable oil; 1 pound russet potatoes; 1/3 cup raw cashews, coarsely chopped; 1/3 cup sweetened coconut flakes; 1 tsp ground cumin; 1 1/2 tsp salt; 12 jalapeno peppers; 1/2 cup gram (chickpea) flour; 1/2 cup all-purpose flour; 1 tsp carom seeds; 1/4 cup water

Servings: persons

1
Preheat the oven to 350 degrees F. Spray a baking sheet with oil and arrange the potatoes on top.
2
Bake until a bit overcooked, about 45 minutes.
3
Let sit until cool enough to handle, then peel and cut in half.
4
Pass the potatoes through a potato ricer or grate them on the large holes of a box grater.
5
Place potatoes in a medium mixing bowl.
6
Combine the potatoes, cashews, coconut, cumin and 1 teaspoon salt.
7
Cut a short slit into each jalapeno pepper.
8
Remove as many seeds as possible with a small spoon.
9
Stuff the jalapenos with the potato mixture.
10
In a small bowl combine both flours, the carom seeds and the remaining 1/2 teaspoon salt and mix well.
11
Slowly add water, about 1/4 cup, to the flour mixture, whisking constantly, until the batter has a slightly thickened and has a very smooth consistency.
12
Line a baking sheet with paper towels.
13
Heat a deep-fryer or a large saucepan filled with at least 2 inches of oil to about 350 degrees F. Test the oil by putting a few drops of batter in the oil.
14
The batter should begin to bubble and brown within 1 minute.
15
Dip the jalapenos in the batter and carefully drop them into the hot oil, frying in batches of 6 to 8 at a time; cook for 5 to 7 minutes, turning to brown evenly.
16
Remove from the oil and drain on lined baking sheet.
17
Serve hot.

1355

kcal

Calories

121

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups vegetable oil, 1 pound russet potatoes, 1/3 cup raw cashews, coarsely chopped, 1/3 cup sweetened coconut flakes, and more.

Yes, Jalapenos Stuffed with Cashews & Coconut falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Jalapenos Stuffed with Cashews & Coconut

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions