Fried Jalapeños with Crispy Beer Batter Recipe
This recipe for Fried Jalapeños features spicy jalapeño pepper rings dipped in a crisp beer batter and deep-fried to golden perfection. The jalapeños are first coated with a seasoned dry mixture to help the beer batter adhere better, resulting in an extra crunchy, flavorful snack that’s perfect for serving as an appetizer or party finger food. The beer batter adds a light, airy texture while balancing the heat of the jalapeños with a subtle maltiness. Serve these piping hot with your favorite dipping sauce for a deliciously addictive treat.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Frying
- Cuisine: American
Ingredients
Scale
Beer Batter
- 1 cup (120 g) self-rising flour (or use all-purpose flour + 1½ tsp baking powder + ½ tsp salt)
- 2 tablespoons cornflour (cornstarch)
- ½ teaspoon baking powder
- 1 cup (240 ml) cold pale ale (well-chilled; substitute soda water for a non-alcoholic version)
Dry Coating
- 3 tablespoons cornflour (cornstarch)
- ½ teaspoon fine sea salt
- ½ teaspoon freshly ground black pepper
Main Ingredient
- 8 fresh jalapeño peppers, sliced into ½ cm thick rings (seeds removed for less heat)
For Frying
- Neutral oil for deep frying (vegetable, canola, or peanut oil)
Instructions
- Heat the Oil: In a deep fryer or a heavy pot, heat enough neutral oil to fully submerge the jalapeño rings to 180°C (350°F). Use a thermometer if possible to monitor the temperature accurately.
- Make the Beer Batter: In a medium bowl, whisk together the self-rising flour, cornflour, and baking powder. Gradually pour in the cold pale ale while whisking until the batter is smooth and free of lumps, with a light and slightly thick consistency.
- Prepare the Dry Coating: In a small bowl, combine the cornflour, fine sea salt, and freshly ground black pepper. This mixture will help the batter adhere better to the jalapeños and add extra crunch.
- Coat the Jalapeños: Toss the jalapeño slices in the dry coating until evenly coated. Then dip each ring into the beer batter, allowing any excess batter to drip off before frying.
- Fry in Batches: Using tongs, carefully lower the battered jalapeños into the hot oil in batches to avoid overcrowding, which can lower the oil temperature. Fry for 1 to 2 minutes until they puff up and turn golden brown.
- Drain and Serve: Remove the fried jalapeños with a slotted spoon and transfer to a plate lined with paper towels to drain excess oil. Serve immediately while hot, optionally with your favorite dipping sauce.
Notes
- For less heat, remove the seeds from the jalapeño slices before frying.
- Ensure the oil temperature remains steady at 180°C (350°F) to achieve a crispy coating without absorbing excess oil.
- Use a neutral oil with a high smoke point, such as vegetable, canola, or peanut oil, for best frying results.
- Keep batches small to maintain oil temperature and ensure even frying.
- You may substitute cold soda water for the pale ale to make this recipe non-alcoholic.
- Serve with dips like ranch dressing, sour cream, or a spicy aioli for added flavor.
Keywords: fried jalapeños, beer battered jalapeños, crispy jalapeño rings, spicy snack, appetizer, deep fried jalapeños
