This recipe could easily substitute the jalapenos for cauliflower, sweet potatoes, regular potatoes…or venture into the chicken nugget world by using this simple batter. If you are using a raw vegetable, I would suggest to boil or blanch them to halfway cook them, since the frying process doesn’t completely cook the food. (Unless maybe I had the heat too high for the oil…very possible) One thing for sure is that these jalapenos were ridiculously hot! I’m not sure if maybe I should have blanched them first, or if these were some legit jalapenos! Either way they were still delicious. For those that didn’t care for cream cheese, I just deep fried slices. As for the ones with cream cheese, I cut the tops off, and then halved the jalapenos. I was sure to core out the seeds and then I evenly spread cream cheese in jalapeno halves. From there, I whipped up a batter composed of pancake mix and water. Don’t pay attention to the preparation instructions, just have a very thick consistency so that the entire pepper will be covered. Possibly a ratio of about a cup of flour to ½ cup of water.( I’m only guessing off the top of my head–I rarely measure anything with spoons/cups.) I dunked the jalapeno/cream cheese things and rolled them in the batter until the oil was ready. I heated a small pot of canola oil (2 inch deep of oil) on high heat for about five minutes, and then when I added my peppers, I dropped the heat to about medium-high so that I didn’t burn them. When trying to fry, it may take a few trial and errors to understand the frying process because everyone’s stove/burners are different.