Jalapenos Stuffed with Cashews & Coconut

• 2 cups vegetable oil
• 1 pound russet potatoes
• 1/3 cup raw cashews, coarsely chopped
• 1/3 cup sweetened coconut flakes
• 1 tsp ground cumin
• 1 1/2 tsp salt
• 12 jalapeno peppers
• 1/2 cup gram (chickpea) flour
• 1/2 cup all-purpose flour
• 1 tsp carom seeds
• 1/4 cup water

1. Preheat the oven to 350 degrees F. Spray a baking sheet with oil and arrange the potatoes on top.
2. Bake until a bit overcooked, about 45 minutes.
3. Let sit until cool enough to handle, then peel and cut in half.
4. Pass the potatoes through a potato ricer or grate them on the large holes of a box grater.
5. Place potatoes in a medium mixing bowl.
6. Combine the potatoes, cashews, coconut, cumin and 1 teaspoon salt.
7. Cut a short slit into each jalapeno pepper.
8. Remove as many seeds as possible with a small spoon.
9. Stuff the jalapenos with the potato mixture.
10. In a small bowl combine both flours, the carom seeds and the remaining 1/2 teaspoon salt and mix well.
11. Slowly add water, about 1/4 cup, to the flour mixture, whisking constantly, until the batter has a slightly thickened and has a very smooth consistency.
12. Line a baking sheet with paper towels.
13. Heat a deep-fryer or a large saucepan filled with at least 2 inches of oil to about 350 degrees F. Test the oil by putting a few drops of batter in the oil.
14. The batter should begin to bubble and brown within 1 minute.
15. Dip the jalapenos in the batter and carefully drop them into the hot oil, frying in batches of 6 to 8 at a time; cook for 5 to 7 minutes, turning to brown evenly.
16. Remove from the oil and drain on lined baking sheet.
17. Serve hot.

vegetable oil, potatoes, cashews, coconut flakes, ground cumin, salt, peppers, gram, allpurpose, carom seeds, water

Taken from www.foodrepublic.com/recipes/jalapenos-stuffed-with-cashews-coconut/ (may not work)