My habaneros have been coming in steadily now, though we’re getting to the end of the season. Based on a suggestion in the thread above, I’ve done a couple batches of habenero poppers, following (more or less) this recipe. Aside from the first batch, which was unbearably hot (I think I left a bit too much of the ribs in, or maybe missed a seed or two), they’ve turned out well, but I’ve had some trouble getting the batter to stick to the habs. It’s not a huge big deal–enough of it stays on long enough for me to toss the whole thing in the oil and get, if not a batter-coated pepper, a pepper sitting in a patch of fried batter. But it’d be nice to have things be a bit more regular–I might want to make these for company sometime.
Any ideas? Sorry if I missed something on google–last I checked, I didn’t have much luck.