Jalapeño Popper Fritters With Tomato Salsa Recipes

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JAN'S JALAPENO POPPER PIZZA



Jan's Jalapeno Popper Pizza image

All the goodness of jalapeno poppers in a pizza topping.

Provided by What's for dinner, mom?

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 8

Number Of Ingredients 13

8 slices bacon, cut into 1-inch pieces
¾ cup chopped onion
2 cloves garlic, chopped
½ teaspoon ground cumin
½ teaspoon dried oregano
½ teaspoon ground black pepper
1 (8 ounce) package reduced-fat cream cheese, cut into cubes
¼ cup sour cream
1 prepared 16-inch pizza dough pastry
1 cup shredded mozzarella cheese, or more to taste
½ cup shredded reduced-fat Cheddar cheese
4 jalapeno peppers, sliced into thin rings
1 tablespoon dried parsley flakes

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove bacon with a slotted spoon to drain on paper towels, reserving drippings in the pan.
  • Saute onion in bacon drippings until translucent, 5 to 7 minutes. Add garlic; continue to saute until garlic is golden, 2 to 3 minutes. Season the onion mixture with cumin, oregano, and black pepper. Stir cream cheese and sour cream into the onion mixture until smooth and spreadable.
  • Spread the cream cheese mixture evenly over the pizza dough; top with mozzarella and Cheddar cheeses. Arrange bacon and jalapeno pepper rings over the cheese layer. Sprinkle parsley over the entire pizza.
  • Bake in preheated oven until crust is firm and crispy and the cheese is browned and bubbly, about 30 minutes.

Nutrition Facts : Calories 292.9 calories, Carbohydrate 22.3 g, Cholesterol 43.7 mg, Fat 15.6 g, Fiber 1.1 g, Protein 15.5 g, SaturatedFat 7.8 g, Sodium 689.1 mg, Sugar 3 g

JALAPEñO POPPER FRITTERS WITH TOMATO SALSA



Jalapeño Popper Fritters with Tomato Salsa image

Provided by Andrew Friedman

Categories     Hanukkah     Vegetarian     Dinner     Deep-Fry     Kosher     Candy Thermometer     Sugar Conscious     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes about 20 fritters

Number Of Ingredients 11

1/4 pound medium green jalapeño chiles (about 4)
1 1/4 cups all-purpose flour
1 cup yellow cornmeal
1 tablespoon baking soda
3/4 teaspoon kosher salt, plus about 1/2 teaspoon for sprinkling on cooked fritters
1 cup buttermilk
1 large egg
2 ounces cream cheese, frozen and grated (about 1/4 cup)
6 to 8 cups vegetable oil
Tomato Salsa
Sour cream

Steps:

  • Preheat oven to 450°F.
  • Transfer jalapeños to large baking sheet and roast, turning occasionally, until softened and blistered, about 20 minutes. Using tongs, transfer to large bowl. Cover with plastic wrap and let stand 10 minutes. Wearing gloves, peel and seed jalapeños, then cut into large dice.
  • In large bowl, whisk together flour, cornmeal, baking soda, and 3/4 teaspoon salt. In medium bowl whisk together buttermilk and egg. Whisk in dry ingredients, then fold in diced jalapeños and cream cheese.
  • In heavy, 4-quart pot over moderate heat, heat 3 inches of oil until thermometer registers 350°F. Working in batches of 6 and returning oil to 350°F between batches, drop batter by tablespoons into hot oil and fry fritters, stirring constantly, until golden brown, 2 to 3 minutes. Transfer to paper towels to drain and immediately sprinkle with salt.
  • Serve immediately with salsa and sour cream.

TOMATO SALSA



Tomato Salsa image

Provided by Andrew Friedman

Categories     Sauce     Food Processor     Onion     Tomato     No-Cook     Vegetarian     Chill     Vegan     Cilantro

Yield Makes about 1 1/2 cups

Number Of Ingredients 6

1/2 small Spanish onion, roughly chopped
4 medium plum tomatoes, seeded and quartered
1/2 cup (loosely packed) fresh cilantro leaves
1/4 cup fresh lime juice (from 1 1/2 limes)
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Steps:

  • In food processor, pulse onion until minced, about 10 seconds. Add tomatoes and pulse just until chunky, about 5 seconds. Add cilantro, lime juice, salt, and pepper and pulse until mixture is mixed, about 5 seconds. Transfer to covered container and refrigerate 2 hours to blend flavors. (Salsa can be made ahead and refrigerated, covered, up to 2 days.)

KANSAS CITY FRITTERS WITH FRESH TOMATO SALSA



Kansas City Fritters With Fresh Tomato Salsa image

Although this recipe comes from '500 ALL-TIME GREAT RECIPES cookbook, 1996, I made the bacon ingredient optional to accomodate vegetarians in my family!

Provided by Sydney Mike

Categories     Lunch/Snacks

Time 45m

Yield 8 fritters, 4 serving(s)

Number Of Ingredients 17

3 tomatoes, skinned, seeded, diced
1/2 small red bell pepper, seeded, diced
1/2 small onion, diced
1 tablespoon lemon juice
1 tablespoon fresh cilantro, chopped
1 dash Tabasco sauce (optional)
1 3/4 cups corn, frozen
2 eggs, separated
3/4 cup all-purpose flour
5 tablespoons milk
1 small zucchini, grated
2 slices bacon, diced (optional)
2 scallions, finely chopped
1 pinch cayenne pepper
3 tablespoons sunflower oil
1 pinch salt
1 pinch pepper

Steps:

  • FOR SALSA ~ Mix all the salsa ingredients together & season to taste.
  • Cover & chill until ready to serve.
  • FOR FRITTERS ~ Put corn in large mixing bowl, then add egg yolks & mix well.
  • Add flour & blend. When mixture thickens, gradually blend in milk.
  • Stir in zucchini, bacon (if using), scallions, cayenne pepper & seasoning, then set aside.
  • In small bowl, whisk together egg whites until stiff peaks form, then gently fold into corn batter mixture.
  • Heat oil in large frying pan, then place four large spoonfuls of the mixture into the oil.
  • Fry over moderate heat 2-3 minutes on each side, until golden.
  • Remove fritters from oil & drain on paper towels ~ Keep fritters warm in the oven while frying remaining 4 fritters.
  • Serve 2 fritters each, with a large spoonful of the chilled tomato salsa.

Nutrition Facts : Calories 332.9, Fat 14.8, SaturatedFat 2.8, Cholesterol 108.4, Sodium 105.2, Carbohydrate 44, Fiber 4.6, Sugar 6.5, Protein 10.1

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