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.
Those Little Crunchies
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.
If I’m cooking for a crowd, I’ll break out my big deep fryer. But, if it’s just the two of us, I’ll fire up my Fry Daddy fryer. It’s the perfect size for both of us. It fries everything perfectly. And as an added bonus, it doesn’t use a lot of oil, which saves me money.
I get out my big deep fryer when it’s time to fry a large batch of food. It comes to temperature quickly and it maintains that temperature perfectly. It has a built-in oil filter and storage unit so I can re-use the oil several times.
Also try my deep-fried pepper rings.
Deep-Fried Jalapeno Slices
Ingredients
- 1 large egg
- 12 ounces beer
- 1 tablespoon baking powder
- 1 teaspoon seasoned salt
- 1 ¾ cups all-purpose flour
- 10 medium jalapenos sliced
- vegetable oil for frying
Instructions
- 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.
Notes
Nutrition
Nutritional values are approximate.
