Try roasting the peppers to black skin and then peal the skin off. Then
dust with a real light dusting of flour. THEN try the batter.


In article <AmqSe.21964$hp.21052@lakeread08>, hutchndi
> wrote:

> Sourdough starter. Very sticky. Has anyone ever tryed using it as a deep fry
> batter? 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,
> thinking about trying again.
>
> Just taking a shot here.
>
> hutchndi
>
>
>