Friday, August 27, 2010
1-2 eggs for egg wash
½ cup canola oil for frying
Take out the skins and stalks of roasted peppers. Remove the seeds. In a bowl; mix ricotta cheese, one egg and half of the salt. Take 2-3 Tbsp of this mixture and fill in the peppers. Gently press over peppers to spread the mixture evenly inside. Fill all the peppers in the same way. Sprinkle with the remaining salt. Adjust the amount of ricotta mixture as you like.
Meanwhile, whisk 1-2 eggs in a wide plate. Take canola oil in a frying pan and heat it up. Dip stuffed peppers into egg wash and fry both sides over high heat.