Here's the recipe:
1 lb. of fresh Jalapeño, sliced lengthwise in half (stems cut off), hollowed and washed throughly with water.
3 cups of unbleached white flour
2 cups of cornmeal
2 tablespoons of paprika
1 block of vegan mozzarella cheese (or vegan cheddar)
vegetable oil for frying
Thinly slice the cheese so that each lengthwise slice cuts into four rectangles, then stuff each half with one sliver of cheese. Dust each with some of the flour mixture (mix the cornmeal, flour and paprika together. Add more or less cornmeal to taste.) Once they're all dusted, mix just enough water into the mixture to make a nice thick batter, start with a cup and add more as needed. Coat each Jalapeno half in the batter completely and immediately put in the oil that's hot and ready to fry, first with skins down so they can get throughly cooked. Leave until completely cooked, and flip only once, doing the same to the other side. You can cook a lot at a time, but they will stick together a bit.
Once done, set them on a paper towel on a plate to let the oil leech out of them.
Remember, with this recipe, overcooking is much better than under cooking. Be careful not to lose the cheese!