The poppers were darned delicious little bites. They got created in an attempt to use up some leftover homemade ricotta that I had made for roasted bell peppers and ricotta bruschetta 2 days ago. I eye balled the ingredients, and have to say these little poppers were wonderful. {For those who don't like the eggy smell in food, the egg in here didn't add any eggy flavours}.
Ingredients
1 cup ricotta, well drained {home made recipe here}
3 - 4 tablespoon cream cheese
1 egg
4 tablespoon plain flour
1 - 2 fresh green chillies, {or jalapeños}
½ teaspoon salt {cream cheese has salt of its own}
¼ teaspoon baking soda
Nutritional information
No nutrition information available
Instructions
Method:
Whisk the ricotta, cream cheese and egg in a processor until smooth. Add the remaining ingredients and process for a minute till uniformly mixed.
Heat about 4 inches of oil in a heavy bottom pan. Drop teaspoonfuls of batter into hot oil, and cook until both sides evenly browned. {Make sure the oil isn't too hot, or they will over-brown and might remain uncooked within. Also don't overcrowd the pan, else they might stick to each other}
Drain from oil onto paper napkins to absorb extra oil. Serve hot / warm with kiwi salsa! POP... they're YUM!!