2 quarts canola oil or Crisco
1 cup all-purpose flour
1 cup beer (not dark)
Coarse salt and freshly ground pepper
16 fresh jalapeno peppers, slit lengthwise down one side to create a pocket, stem end intact, seeds removed if desired
4 ounces cream cheese or thinly sliced cheddar cheese, more if needed depending on size of peppers
1 cup sour cream
In a deep fryer or medium stock pot, heat oil or Crisco to 400. Line a baking sheet with paper towels; set aside.
In a small bowl, combine flour, beer, and salt and pepper to taste. Whisk to combine; set aside.
Stuff each jalapeno with 1/4 ounce of cheese. Working in batches, dip into batter, turning to coat, and fry until golden brown, 4 to 5 minutes. Transfer to prepared baking sheet to drain. Serve immediately with sour cream.
