December 31, 2016
Snacks, Dairy, Cheese,
Mozzarella, Vegetables, Appetizers, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Entertaining, Game/Sports Day, New Years, Deep Fry, No Eggs, Vegetarian, Hot Peppers, Spicy, Kosher Dairy more
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"From our Saturday newspaper The West Australian. Times are estimated."
Cut the chillies in half but not through the stem and remove the seeds and veins.
Stuff each chilli with a piece of cheese and few thyme leaves.
Re-form the chillies and roll them in the flour.
Whisk enough beer into the flour to make a batter the consistency of thick pouring cream.
Dip the chillies into this and then drop them into the hot oil and cook them until the batter is golden and cheese is a bit oozy.
Drain well and serve with a squeeze of lemon, aioli or sweet chilli sauce.
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