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Picture of Fried Feta and Chive Peppadew Poppers
mediterranean greek lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 5349 kcal 267 %
  • Fat 492 g 758 %
  • Saturated 44 g 221 %
  • Carbs 212 g 71 %
  • Fiber 51 g 203 %
  • Protein 57 g 115 %
  • Cholesterol 435 mg 145 %
  • Sodium 1099 mg 46 %
  • Calcium 783 mg 78 %
  • Magnesium 320 mg 76 %
  • Potassium 5142 mg 109 %
  • Iron 15 mg 84 %
  • Zinc 7 mg 67 %
  • Phosphorus 1064 mg 152 %
  • Vitamin A 758 µg 84 %
  • Vitamin C 2246 mg 2495 %
  • Thiamin (B1) 2 mg 186 %
  • Riboflavin (B2) 2 mg 165 %
  • Niacin (B3) 18 mg 112 %
  • Vitamin B6 7 mg 520 %
  • Folate equivalent (total) 534 µg 133 %
  • Vitamin B12 2 µg 87 %
  • Vitamin D 2 µg 15 %
  • Vitamin E 112 mg 747 %
  • Vitamin K 215 µg 179 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Fried Feta and Chive Peppadew Poppers

Ingredients

  • 2 and ½ ounces feta cheese (go for a creamier as opposed to a drier one)
  • 1 tbsp chopped chives
  • roughly 2 dozen hot Peppadew peppers
  • ½ cup all-purpose flour
  • 2 large eggs, lightly beaten
  • ¾ cup Italian seasoned Panko bread crumbs
  • vegetable oil, to fry

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