Sausage and Ricotta Jalapeno Poppers

• 1 15-ounce container ricotta cheese
• 1/2 pound sweet Italian sausage, removed from casing
• 1/4 cup pepperoncini, drained and finely chopped
• 24 jalapenos, tops and seeds removed
• 3 eggs, beaten
• 2 cups breadcrumbs
• Salt and pepper
• canola or vegetable oil, for frying

1. Heat a large heavy pan over medium heat, then cook the sausage until fully browned, breaking up chunks with a wooden spoon.
2. Remove sausage to a layer of paper towels using a slotted spoon and allow to cool to room temperature.
3. Meanwhile, mix ricotta with chopped pepperoncini and add salt and pepper to taste.
4. Combine cooled sausage with ricotta mixture.
5. Carefully fill each hollowed-out jalapeno using a small spoon and leave at least 1/2-inch of room from the top.
6. Dip each jalapeno in the beaten egg making sure to get some inside the top opening, then very gently roll in breadcrumbs making sure to press some inside the opening, creating a plug.
7. Since the outside of jalapenos are smooth and slippery, the poppers may require more than one coat of breadcrumbs to really make them adhere.
8. Heat enough oil for deep-frying in a large pot over medium heat, about 360 degrees.
9. Fry poppers in batches being careful not to overcrowd the pot or fryer until deep golden-brown, about 3-5 minutes.
10. Remove from fryer, drain on paper towels and allow to cool slightly before eating.

ricotta cheese, italian sausage, pepperoncini, jalapenos, eggs, breadcrumbs, salt, vegetable oil

Taken from www.foodrepublic.com/recipes/sausage-and-ricotta-jalapeno-poppers-recipe/ (may not work)