Thursday, 10 April 2008

Dragon Eggs

3 c shredded sharpish cheese
4-5 jalapeños chopped
2 tablespoons sour cream or cream
1/2 cup bread crumbs, dry
crushed red pepper to taste
salt & pepper to tase
cornmeal & a teaspoon of seasoning:  what-have-you that's hotish & spicy
2 or 3 eggs
oil for frying - I use coconut oil (★^O^★)


  • In large bowl, combine cheese, peppers, cream, and breadcrumbs. 
  • Mix well by hand, then form into small egg shapes.
  • Dip the “eggs” in mixture of beaten eggs and a bit of milk and then roll them in cornmeal and seasonings.
  • Freeze for at least 30 minutes so they will stay together in hot grease.
  • After removing from freezer, again dip the “eggs” in mixture of beaten eggs and a bit of milk and then roll them in cornmeal and seasonings.
  • Fry until golden brown (about 2 minutes). 
  • Drain and serve with your favourite dip.