24 fresh jalapeno peppers (1-1/4 pounds medium size)
1-1/2 cups shredded cheddar cheese
6 cups vegetable oil, for frying
3 eggs, slightly beaten
2 cups bread crumbs
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Wearing plastic gloves, cut stem end off jalapeno peppers with paring knife. Carefully remove
seeds and white membrane. Stuff peppers with cheese. Heat oil in deep-fat fryer to 375° or large pot until it registers 375° on deep-fat frying thermometer. Meanwhile, place eggs in small bowl. Place crumbs in shallow pan. Drop 4 peppers in eggs, toss to coat Using fork, lift 1 pepper at a time out of egg, shaking off excess. Drop into crumbs; toss to coat. Place on sheet pan. When all peppers are coated, set aside for 15 minutes to set up and dry. Repeat 6 more times with remaining peppers. With slotted spoon, slip peppers, 5 or 6 at a time, into hot oil
Fry 2 to 3 minutes, until golden. Remove to platter lined with paper towels to drain. Repeat with remaining peppers. Serve immediately.
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