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Makes: 20 poppers
Preparation time: 40 minutes
Cooking time:25 minutes
- 20 peppadews
- 1 tub(230g)
- medium fat cream cheese
- 10 rashers streaky bacon
- cornflour
- Batter
- 250 ml self-raising flour
- 200 ml cornflour
- 5 ml salt
- About 33 ml ice cold beer (or lemonade if you prefer)
1. Drain the peppadews of excess brine and pat dry. Fill each one with a scoop of cream cheese. You can use a disposable piping bag or a small spoon.
2. Cut the bacon rashers in half to make 20 and wrap each of the filled poppers. Secure the bacon with a toothpick to secure. Grill in the oven on a baking tray until the bacon is crisp. Check and turn as needed.
3. To make the batter, combine the dry ingredients in a cold mixing bowl. Gradually whisk in the beer to make a light batter (a couple of lumps is no problem).
4. Dip the poppers in cornflour and shake of the excess. Dip each bite in the cold batter and immediately fry in warm oil until golden brown and crispy. Work in batches to not overcrowd the pan and cool down the oil. Drain on kitchen towel before serving.
