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1
Remove the stems from the jalapenos, then slice each one down the middle lengthwise and remove the seeds and inner membranes.
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2
Be careful to wash your hands afterwards.
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3
Poach the jalapeno halves in a saucepan half-filled with boiling water for 10 to 15 minutes or until tender.
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4
Drain and cool.
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5
Blot with a cloth or paper towel to dry the inside of each jalapeno slice, then use a teaspoon to spread about 1/2 ounce of cream cheese into each jalapeno half.
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6
Beat the eggs in a small, shallow bowl, then add 1/4 teaspoon salt and the oil and combine with a whisk.
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7
In another shallow bowl, combine the floour, 1/2 teaspoon salt, garlic powder, paprika, and onion powder.
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8
Add the cornflake crumbs to a third shallow bowl.
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9
Working one at a time, dip each stuffed jalapeno into the egg mixture, then into the flour mixture.
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10
Repeat, by again dipping the jalapeno into the egg and then back into the flour.
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11
Finally, dip the jalapeno back into the egg, then into the cornflake crumbs.
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12
Put the coated peppers side by side on a plate and into the freezer for at least 2 hours.
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13
This way, when the peppers are fried, the breading won't fall off and the cheese in the center won't ooze out.
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14
When the peppers are frozen, heat vegetable oil in a deep fryer or deep saucepan to about 350 degrees F. Use enough oil to cover the jalapenos when frying.
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15
Fry the peppers for 3 1/2 to 4 minutes or until the outside is a golden brown.
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16
Drain on a rack or paper towels.
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17
Serve hot with pepper jelly and sour cream on the side.
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18
Tidbits.
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19
You can also make these ahead of time by frying them for only 1 1/2 minutes and then refreezing them until you are ready to serve them.
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20
Then cook the frozen jalapenos in hot oil for 3 1/2 minutes or until they are hot all the way through.
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21
You may also bake the frozen jalapenos in a 450 degree F oven on a greased baking pan for 10 to 15 minutes, turning them over halfway through the heating time.
