Preparation
25 min
Cooking
10 min
Ready in
35 min
Schwierigkeitsgrad
easy
The quantities are enough for approx. 8-10 large chillies (or a little more jalapeños, as they are a little smaller). The filling can of course be supplemented as desired, e.g. with leftover vegan cheese (e.g. Wilmersburger Block) or finely diced smoked tofu.
Ingredients
- 10 Chilies
- Oil (zum Frittieren)
Füllung
- 140 g vegan cream cheese
- 1 Garlic clove (gepresst)
- Spiciness (Scharf nach Belieben (Chilipulver, Thai Chilis gehackt oder scharfe Chili Sauce))
für die Panade
- 40 g Chickpea flour
- 50 g water
- 80 g Maize semolina
- 50 g Flour
- Schwierigkeitsgrad: easy
Instructions
- If you work with hot chilies, you should put on gloves now (especially contact lens wearers who want to take their lenses out of their eyes later 😉 )
- Cut the large chillies open lengthwise on one side, remove the seeds (it is best to wash and remove the seeds under running water). Otherwise, depending on the degree of spiciness, this work could trigger a strong coughing irritation).
- Fill the chilli with the filling using a teaspoon. Close the chilie again.
- Fill 3 bowls with for breading 1) flour 2) Chickpea mixture (40g chickpea flour & 50g water equals about 1 egg). 3) Semolina of Maize
- Dip the chillies first in the flour, then in the chickpea mixture and finally in the corn semolina.
- Put enough oil in a frying pan so that they are at least... 1cm covered with oil. They must float in the pan & not touch the bottom. -> until golden brown.
