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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
