Sausage and Ricotta Jalapeno Poppers

1. 1

   Heat a large heavy pan over medium heat, then cook the sausage until fully browned, breaking up chunks with a wooden spoon.

2. 2

   Remove sausage to a layer of paper towels using a slotted spoon and allow to cool to room temperature.

3. 3

   Meanwhile, mix ricotta with chopped pepperoncini and add salt and pepper to taste.

4. 4

   Combine cooled sausage with ricotta mixture.

5. 5

   Carefully fill each hollowed-out jalapeno using a small spoon and leave at least 1/2-inch of room from the top.

6. 6

   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.

7. 7

   Since the outside of jalapenos are smooth and slippery, the poppers may require more than one coat of breadcrumbs to really make them adhere.

8. 8

   Heat enough oil for deep-frying in a large pot over medium heat, about 360 degrees.

9. 9

   Fry poppers in batches being careful not to overcrowd the pot or fryer until deep golden-brown, about 3-5 minutes.

10. 10

    Remove from fryer, drain on paper towels and allow to cool slightly before eating.

* Per serving · 4 servings · Values may vary.

No additional tips available.