Jalapeno Bottle Caps with Blue Cheese Dip
We love deep fried mushrooms. And deep fried pickles. It was just a matter of time until we made deep fried jalapeno slices.
Servings 4 servings
Calories 356kcal
Ingredients
For the jalapeno bottle caps
- Vegetable oil for frying
- 1 cup deep fry mix see below
- 8 tablespoons beer or more
- 3 large jalapeno peppers seeded, and sliced crosswise 1/4-inch thick
- Kosher salt
- Blue cheese dip
For the deep fry mix
- 3 cups self-rising flour or combine 3 cups all-purpose flour with 3 1/2 teaspoons baking powder and 1 1/2 teaspoons kosher salt
- ½ cup self-rising white cornmeal or combine 1/2 cup regular cornmeal with 1/2 teaspoon baking powder and 1/4 teaspoon salt
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
Instructions
For the jalapeno bottle caps
- Heat a few inches of oil in a deep fryer or Dutch oven to 375 F.
- Add beer to the fry mix and mix until smooth. You might have to add more beer. Don't make it too thin, you want it to stick to the jalapenos.
- Add in the jalapenos and cover in the batter.
- Working in batches if needed, deep fry the jalapenos 2-3 minutes per side until golden brown. Remove to a paper towel-lined plate and sprinkle with salt.
- Serve hot with cool blue cheese dip.
For the deep fry mix
- Combine all ingredients. Store unused portion in an airtight container.
Nutrition
Calories: 356kcal | Carbohydrates: 70g | Protein: 12g | Fat: 2g | Saturated Fat: 1g | Sodium: 585mg | Potassium: 135mg | Fiber: 3g | Sugar: 1g | Vitamin A: 118IU | Vitamin C: 12mg | Calcium: 19mg | Iron: 1mg