Slice each jalapeño in half lengthwise and remove the seeds and membranes.
Cut the brie into small pieces and fill each jalapeño half with brie.
Set up a breading station with three bowls: one with flour seasoned with salt and pepper, one with the beaten eggs, and one with breadcrumbs.
Dip each brie-stuffed jalapeño into the flour, then the egg, and finally coat with breadcrumbs.
Heat vegetable oil in a deep pan over medium heat. Ensure the oil is hot enough by dropping a breadcrumb into the oil—if it sizzles, it’s ready.
Carefully place the breaded jalapeños into the hot oil and fry until golden brown and crispy, about 2-3 minutes per side. Do not overcrowd the pan; fry in batches if necessary.
Using a slotted spoon, transfer the fried jalapeños to a paper towel-lined plate to drain any excess oil.
Drizzle honey over the fried jalapeños just before serving.
Variations & Tips
For a milder version, use sweet mini peppers instead of jalapeños. You can also experiment with different cheeses like goat cheese or a sharp cheddar for a different flavor profile. If you prefer a gluten-free option, substitute the flour and breadcrumbs with your favorite gluten-free alternatives. Finally, a sprinkle of fresh herbs like thyme or rosemary can add an extra layer of flavor and aroma to this delightful dish.
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“This is an old old recipe, My grandmother use to make this back in the late 40s early 50s”
