Very soon after coming to Birmingham I was told that it was possible to experience all the seasons of the year in the same week in this city. It might be cold one day, extremely hot the next and start raining the day after. People even joked that all 3 things could happen in one single day. It did not take me long to experience this craziness (Laughs!!). This was one such week which seems to be ending on a cold note… To which I have the perfect antidote; Hot of the fryer, crispy, crunchy “JALAPENO FRITTERS”.
As a city Birmingham definitely has its own unique character. It is not a big metropolis with a bustling city life. To be honest it might not be the first choice of a majority people to come and live in. But what it does have is the typical southern charm which more than makes up any deficiency in my mind. The people are super-nice and extremely friendly to talk to and that is pretty much all that matters to me. Also I will say this is the prettiest city that I have lived in. The multiple state parks in and outside the city are an unexpected bonus and make this city a hiker’s dream.
Then you have the weather which can work both ways especially in the spring. If the sun is out and it is a balmy 65-70 F then even the laziest person will feel like going out and enjoying the beauty of the nature. On the other hand the month of April usually brings a lot of rain and in some cases (this week) golf-ball sized hail. The storms were so severe that UAB had to declare a state of emergency. The storms took me back to my childhood in Mumbai when I used to enjoy the rains on my patio munching on pakoras (fritters) and sipping steaming hot coffee.
This time I decided to heat things up a bit by making jalapeño fritters instead of my usual onion or potato fritters.
Mix all the dry ingredients in a bowl and add water to make a thick batter. Make a slit in the jalapeños from top to bottom taking care not to break the chillies in two. Remove the seeds and veins to tone down the spice level. If y’all can handle the heat then skip this step. All I know is yours truly is not up to the task.. I am growing old people!!!! So I stuffed the jalapeños with cheese to bring down the heat a little more. Dip them in batter to get a nice even coat and deep fry the jalapeños in hot oil till golden brown and crispy. Serve hot.
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- 8 Jalapenos
- Mozzarella or Any Cheese of your choice
- 1 cup Gram Flour (Besan)
- ½ tbsp Rice Flour (Optional)
- 1 tsp Turmeric
- 1 ½ tsp Chaat Masala
- Salt to taste
- Water as needed, to make a thick Batter
- Mix all the dry ingredients in a bowl and add water to make a thick batter.
- Make a slit in the jalapeños from top to bottom taking care not to break them in two. Remove the seeds and veins to tone down the spice level.
- Stuff the jalapeños with cheese and then dip them in batter to get a nice even coat.
- Deep fry the jalapeños in hot oil till golden brown and crispy.
- Serve hot.