Steps
- Sift 100g of all-purpose flour and 6g of baking powder into a bowl. Whisk in 1 egg, 150ml of milk, 1 pinch of salt, and 1 pinch of black pepper to make a smooth batter.
- Slit 10 long green gros piment chilies lengthwise on one side, keeping the stems and ends intact. Remove the seeds and membranes, then fill evenly with 200g of pork sausage meat.
- Heat 2in / 5cm of sunflower oil in a deep pan to 350°F / 175°C. Hold each pepper by its stem and coat in batter.
- Fry in batches for 3-5 minutes, until golden and the filling reaches 160°F / 71°C. Drain on paper towels.