Fried Jalapeños with Crispy Beer Batter Recipe
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.
- 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
