Fried Jalapeños with Beer Batter and Crunchy Coating Recipe

Introduction

Crispy, spicy, and utterly addictive, fried jalapeños make a fantastic snack or appetizer. Coated in a light beer batter and fried to golden perfection, these jalapeño rings offer a satisfying crunch with just the right amount of heat.

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

1. Step 1: Heat the oil in a deep fryer or heavy pot to 180°C (350°F). Use enough oil to fully submerge the jalapeño rings. If possible, monitor the temperature with a thermometer.
2. Step 2: In a medium bowl, whisk together the self-rising flour, cornflour, and baking powder. Slowly pour in the cold pale ale while whisking until the batter is smooth and free of lumps. It should be light and slightly thick.
3. Step 3: In a small bowl, combine the cornflour, sea salt, and black pepper. This dry coating will help the battered jalapeños achieve extra crunch.
4. Step 4: Toss the jalapeño rings in the dry coating to ensure even coverage. Then dip each ring into the beer batter, letting any excess drip off.
5. Step 5: Carefully lower the battered jalapeños into the hot oil using tongs. Fry in small batches for 1–2 minutes until they puff up and turn golden brown. Avoid overcrowding the pot to keep the oil temperature steady.
6. Step 6: Remove the fried jalapeños with a slotted spoon and place them on a paper towel-lined plate to drain excess oil. Serve hot with your favorite dipping sauce.

Tips & Variations

• For milder jalapeños, remove the seeds and membranes before slicing.
• Substitute pale ale with sparkling soda water for a non-alcoholic batter that’s just as crispy.
• Try adding a pinch of smoked paprika or garlic powder to the dry coating for extra flavor.
• Serve with creamy dips like ranch or guacamole to balance the heat.

Storage

Fried jalapeños are best enjoyed fresh and hot. If you need to store leftovers, place them in an airtight container in the refrigerator for up to 2 days. To reheat, bake in a preheated oven at 180°C (350°F) for 5–7 minutes to restore their crispiness. Avoid microwaving as this can make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh jalapeños with seeds for frying?

Yes, you can leave the seeds in if you like more heat. Removing them will reduce the spiciness for a milder bite.

What oil is best for frying jalapeños?

Neutral oils with high smoke points like vegetable, canola, or peanut oil work best to achieve a crisp, golden fry without imparting extra flavor.

Fried Jalapeños with Beer Batter and Crunchy Coating Recipe

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★★★★★

4.5 from 106 reviews

• Author: Rafael
• Total Time: 20 minutes
• Yield: 4 servings 1x

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Description

Crispy and spicy fried jalapeño rings coated in a light beer batter, perfect as a snack or appetizer. These golden, crunchy bites offer a delightful heat with a satisfying crunch, made easy with a simple beer batter and deep frying technique.

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Ingredients

Scale 1x2x3x

Beer Batter

• 1 cup (120 g) self-rising flour (or 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)

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)

For Frying

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

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Instructions

1. Heat the Oil: In a deep fryer or heavy pot, heat the oil to 180°C (350°F). Ensure there is enough oil to fully submerge the jalapeño rings. Use a thermometer to monitor oil temperature for best results.
2. Make the Beer Batter: In a medium bowl, whisk together the self-rising flour, cornflour, and baking powder. Slowly add the cold pale ale, whisking continuously until the batter is smooth, lump-free, light, and slightly thick.
3. Prepare the Dry Coating: Mix the cornflour, fine sea salt, and freshly ground black pepper in a small bowl. This dry mixture helps the batter adhere better to the jalapeños, creating extra crunch.
4. Coat the Jalapeños: Toss the jalapeño rings in the dry coating so each piece is evenly covered. Then dip each ring into the beer batter, allowing any excess batter to drip off before frying.
5. 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 the fryer to maintain oil temperature and ensure even cooking.
6. Drain and Serve: Remove the fried jalapeños with a slotted spoon and place them on a paper towel-lined plate to drain any excess oil. Serve immediately while hot, alongside your favorite dipping sauce.

Notes

• Removing the seeds from jalapeños reduces the heat for a milder flavor.
• Use well-chilled pale ale or soda water to keep the batter light and crisp.
• Maintain oil temperature at 180°C (350°F) to avoid greasy or soggy coating.
• Fry in small batches to prevent oil temperature from dropping.
• For a gluten-free version, substitute flours with gluten-free alternatives.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Appetizer
• Method: Frying
• Cuisine: American

Keywords: fried jalapeños, jalapeño rings, beer batter, spicy snack, appetizer, deep fried jalapeños