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1
First, broil peppers in oven on a cookie pan until they are roasted on both sides, not burnt, so that they can be peeled. They will be black in some areas and you will have to flip them. Hearing a pop is normal. You can cut of the tip of the pepper if you would like.
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2
When the peppers are done wrap them all together in a wet/damp cloth to cool. After about 10 minutes they will be cool enough for you to peel them.
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3
To peel the pepper, simply take off the skin. Be careful not to peel the pepper itself. Its fine if the stems fall off, but try to keep them intact so that it is easier when they fry.
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4
Get the cheese and stick a slice inside the pepper. Or with whatever you desire.
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5
Now is the time to begin heating up the oil, so that it is nice and HOT when you have finished the batter. Keep the oil at a high level. And make sure the pan or fryer you are using is deep. The oil sude be half way full in the fryer or pan you are using.
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6
Place the flour on a plate or flat surface. Add salt & pepper for taste. Coat the peppers in the flour. They are now ready to be dunked in the batter.
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7
To make the batter get a medium sized bowl and add in the 5 egg whites. Save the yolks. Using a hand mixer at its highest speed, fluff the egg whites. Make sure they are very fluffy and not runny.
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8
Add in the cream of tartar, salt & pepper into the bowl.
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9
Once this is done add the egg yolks and a tbsp of flour. Continue mixing with the hand mixer.
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10
After the batter is prepared, completely cover the pepper in it. You can submerge them if this is easier.
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11
After being dunked in the batter place the pepper in the HOT oil. Be careful NOT to throw it in the oil or put your fingers in it.
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12
Let the pepper fry for about a minute or so and flip it. This can sometimes be tricky, so I like using two forks.
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13
They are done when the batter is golden brown. Take them out of the oil and place them on a plate with several paper towels. Let them cool for a few minutes then ENJOY!
