Chef Andrew Faulkner
8 Anaheim Peppers, 7 inches roasted, peeled, seeds intact and stems attached
1 pound Mozzarella, shredded
½ cup All-Purpose Flour
2½ teaspoons Salt
½ teaspoon Fresh Ground Black Pepper
Vegetable Shortening for frying
4 large Egg Yolks, beaten
4 large Egg Whites, beaten until foamy
Fire Roasted Salsa (optional)
Carefully cut a lengthwise slit in each pepper and stuff with some mozzarella soy shreds.
Combine flour, salt, and pepper and dredge peppers.
In a large skillet heat ½ inch shortening to 375°F on a deep-fat thermometer.
Fold yolks into egg whites. Working with 2 peppers at a time, using a slotted spoon, dip peppers into egg mixture and fry, turning occasionally, until golden, no more than a couple of minutes.
With a slotted spoon transfer peppers (careful — they are delicate!) to paper towels to drain.
Arrange peppers on a flameproof plate and sprinkle with mozzarella soy cheese.
Broil peppers just long enough to melt cheese and serve immediately, accompanied by salsa if desired.
To Roast Peppers
Using a long-handled fork, char peppers over an open flame or on a rack set over an electric burner, turning, until skins are blackened, 4 to 6 minutes. (Alternatively, broil peppers on rack of a broiler pan under a preheat broiler about 2 inches from heat, turning every 5 minutes, 15 to 20 minutes, or until skins are blistered and charred.)
Transfer peppers to a bowl and let stand, covered, until cool enough to handle.
Keeping peppers whole, peel them, starting at blossom end. Cut off tops and discard seeds and ribs.