Fried Green Cherry Tomato Jalapeno Poppers

Farmer J creates some amazing recipes from what we have on hand.  We got a large crop of jalapenos this year and he has smoked some of them, then dehydrated for a Chipotle chili powder, dehydrated some without smoking for a jalapeno chili powder, made several batches of hot pepper jelly, and is still fermenting Tabasco style hot sauce.

But this … THIS has to be my favorite … Fried green cherry tomato jalapeno poppers!!!! 

We went out on the last day of the season just before it frosted and picked all the tomatoes we had left on the vine.  We ended up with about 10 gallons, half of which were green cherry tomatoes.  We used a few dozen to make the poppers.  Here is how he made them:

• ½ c Flour
• ½ tsp Salt
• ½ tsp Pepper

• 1 Egg
• 1 tsp water

Station 3:

• ½ c Flour
• ½ c Bread crumbs
• ½ tsp Salt
• ½ tsp Pepper
• ½ tsp Smoked Paprika
• ½ tsp Thyme
• ½ tsp Garlic powder
• ½ tsp Onion powder

1. If using a hard cheese like cheddar or pepper-jack, chop it finely.
2. Mix your cheese with the jalapenos and add salt and pepper to taste
3. With a paring knife, cut a hole in the stem end of the tomatoes just large enough to allow you to core the seeds out of the tomato.
4. Core out the tomatoes using the paring knife or a mini melon baler, removing the seeds and any inner flesh.
5. Stuff each tomato with the cheese mixture, making sure not to leave air pockets.
6. Bread the tomatoes using a 3 part breading station
   1. Seasoned flour
      •  Flour, salt, pepper
   2. Egg wash
      •  Egg beaten with a tsp of water
   3. Breading flour
      •  Equal parts flour and bread crumbs, salt, pepper, smoked paprika, thyme, garlic powder, onion powder
7. Heat frying oil to 375 degrees. Lower breaded tomatoes into frying oil and cook until golden brown, about 5 minutes.
8. Remove from oil and place on flour-sack (or paper towels) to drain off excess oil.
9. Wonderful served with your favorite dipping sauces (we use ranch, ketchup, bbq sauce and jalapeno jelly) or just as they are.