Introduction

Fried jalapeños are crispy, spicy bites perfect for snacking or serving as a flavorful appetizer. Coated in a light beer batter and fried to golden perfection, they offer a delightful crunch with just the right amount of heat.

Fried Jalapeños with Crispy Beer Batter Recipe - Recipe Image

Ingredients

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 with soda water for non-alcoholic version)
Neutral oil for deep frying (vegetable, canola, or peanut oil)
3 tablespoons cornflour (cornstarch)
½ teaspoon fine sea salt
½ teaspoon freshly ground black pepper
8 fresh jalapeño peppers, sliced into ½ cm thick rings (remove seeds for less heat)

Instructions

Step 1: Heat the oil in a deep fryer or heavy pot to 180°C (350°F). Ensure there is enough oil to fully submerge the jalapeño rings and monitor temperature if possible.
Step 2: In a medium bowl, whisk together the self-rising flour, cornflour, and baking powder. Slowly pour in the cold pale ale, whisking until the batter is smooth and slightly thick without lumps.
Step 3: In a small bowl, mix the cornflour, sea salt, and black pepper to prepare the dry coating that helps the batter stick better.
Step 4: Toss the jalapeño rings in the dry coating to cover evenly. Then dip each ring into the beer batter, letting excess drip off before frying.
Step 5: Carefully lower the battered jalapeños into the hot oil in small batches. Fry for 1–2 minutes until they puff up and turn golden brown. Avoid overcrowding to keep oil temperature steady.
Step 6: Remove the fried jalapeños with a slotted spoon and drain on a paper towel-lined plate. Serve hot with your favorite dipping sauce.

Tips & Variations

Remove the seeds from jalapeños for a milder flavor or leave them for extra heat.
Use soda water instead of pale ale for a non-alcoholic batter that is just as light and crispy.
Serve with ranch dressing, sour cream, or a smoky chipotle mayo for delicious dipping options.

Storage

Store any leftover fried jalapeños in an airtight container in the refrigerator for up to 2 days. Reheat in a hot oven or air fryer at 180°C (350°F) for about 5 minutes to restore their crispiness. Avoid microwaving as it can make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh jalapeños without removing the seeds?

Yes, you can keep the seeds if you prefer more heat. Removing seeds reduces the spiciness for a milder bite.

Is there a gluten-free alternative for the batter?

Yes, you can substitute the flour with a gluten-free all-purpose blend and ensure the baking powder is gluten-free. Cornflour (cornstarch) is naturally gluten-free and helps maintain crispiness.

Fried Jalapeños with Crispy Beer Batter Recipe

Print Recipe

★★★★★

4.8 from 141 reviews

Crispy and flavorful Fried Jalapeños coated in a light beer batter, perfect as a spicy snack or appetizer. These jalapeño rings are deep-fried until golden and crunchy, delivering a satisfying heat balanced by a delicate, airy crust.

Author: Lila
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 4 servings 1x
Category: Appetizer
Method: Frying
Cuisine: American

Ingredients

Scale

For the 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 with soda water for non-alcoholic version)

For Frying:

Neutral oil for deep frying (vegetable, canola, or peanut oil)

For 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 (remove seeds for less heat)

Instructions

Heat the Oil: In a deep fryer or heavy pot, heat the neutral oil to 180°C (350°F). Make sure there is enough oil to fully submerge the jalapeño rings. Use a thermometer to monitor the temperature for consistent frying.
Make the Beer Batter: In a medium bowl, whisk together the self-rising flour, cornflour, and baking powder. Slowly add the cold pale ale while whisking until the batter is smooth, light, and slightly thick without any lumps.
Prepare the Dry Coating: In a small bowl, mix the cornflour, sea salt, and freshly ground black pepper. This dry coating will help the batter stick better to the jalapeños, resulting in extra crunch.
Coat the Jalapeños: Toss the sliced jalapeño rings in the dry coating mix to ensure an even layer. Then dip each ring into the beer batter, allowing any excess to drip off before frying.
Fry in Batches: Carefully lower the battered jalapeños into the hot oil using tongs. Fry in small batches for 1 to 2 minutes, until they puff up and turn golden brown. Avoid overcrowding to keep the oil temperature steady.
Drain and Serve: Remove the fried jalapeños using a slotted spoon and place them on a paper towel-lined plate to drain excess oil. Serve them hot alongside your favorite dipping sauce for the best experience.

Notes

For a milder version, remove all seeds and membranes from the jalapeños before slicing.
Substitute pale ale with soda water for a non-alcoholic batter that still provides lightness and crispiness.
Maintain oil temperature to avoid greasy or soggy fried jalapeños.
Serve immediately for the crispiest texture.
Use a thermometer to monitor oil temperature accurately for perfect frying results.

Keywords: fried jalapeños, spicy appetizer, beer battered jalapeños, crispy jalapeño rings, deep-fried peppers