Cut the pepper into sections, remove seeds and white membrane
Chopp the wild garlic if using instead of dried, mix with the cheeses. milk, pepper, lemon juice and lemon rind into a creamy but stiff paste
Fill into the pepper sections
Dip first into the flour, next into the whisked egg and last into the breadcrumbs. Repeat the dipping process one more time to get an extra crispy crust
Heat enough vegetable oil for the sections to float, add the sections to the hot fat turning them once, fry them golden brown. Remove from oil and drain on kitchen paper. store in refrigerator, for cheese paste to slightly harden again.Serve chilled.
