Deep-Fried Jalapeno Slices

I didn’t plant a pepper garden this year. But on what I now call “Christmas in Summer”, our neighbor brought us a big ole batch of jalapenos. I knew exactly what I was going to make because I’ve been jonesin’ for deep-fried jalapeno slices for a while. Sure, they pack a bit of heat, but honestly, they aren’t that hot. The batter is perfect, not hiding that great pepper flavor. And just in case we find a hot ring or two, we serve them with Ranch dressing for dipping and cooling.
Deep-Fried Jalapeno Slices

I admit it. Just like I do with my copycat Long John Silver’s fish-and-chips, I made extra ‘crunchies’ when I made these deep-fried jalapeno slices. Ya know, the little pieces of crunchy fried batter that end up in the basket. They’re almost as good as the peppers. Almost.

Also try my deep-fried pepper rings.

Deep-Fried Jalapeno Slices

Course Appetizer
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Servings 6 servings


  • 1 large egg
  • 12 ounces beer
  • 1 tablespoon baking powder
  • 1 teaspoon seasoned salt
  • 1 3/4 cups all-purpose flour
  • 10 medium jalapenos sliced
  • vegetable oil for frying
  • Ranch dressing for serving


  • In a large bowl whisk together the egg, beer and baking powder.
  • Add the seasoned salt and flour and whisk until smooth.
  • Heat 2-3" of oil to 365 F in a deep fryer or Dutch oven.
  • Add jalapeno slices to the batter. Stir to coat completely.
  • Working in batches, remove the jalapeno slices from the batter and transfer to the oil. Fry until golden brown, flipping once. Remove to a paper towel-lined platter to drain.
  • Serve with Ranch dressing for dipping.

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