hutchndi wrote:

> Sourdough starter. Very sticky. Has anyone ever tryed using it as a
> deep fry batter?

Yes. For onion rings and chicken-fried steak.

> I have tried in the past to come up with something that sticks to
> jalepenos to make "hot poppers" (jalepenos stuffed with mozzerela,
> battered and deep fried) but my attempts (never with sourdough) were
> always rewarded with the batter sliding off the peppers. I had
> pretty much given up,

Try dusting the peppers with corn- or potato starch before dipping in
the batter. Possibly rice flour (mochiko), if that's handier.

B/