Ricotta and Cream Cheese Chili Poppers with Kiwi Salsa

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}.

Yields

4-6

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!!

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