Jalapeño Bottle Caps (Print version)
Crispy beer-battered jalapeño rings fried until golden and crunchy, ready in about 25 minutes for the ultimate game-day snack.
# Ingredients:
For the peppers & oil
01 -
8-10 fresh jalapeños
02 -
2-3 cups vegetable oil, for frying
For the batter
03 -
1 cup (125 g) all-purpose flour
04 -
1 teaspoon baking powder
05 -
1/2 teaspoon garlic powder
06 -
1/2 teaspoon paprika
07 -
1/2 teaspoon salt
08 -
1/4 teaspoon black pepper
09 -
1 large egg
10 -
3/4 cup (180 ml) light beer, ice cold
# Instructions:
01 -
Wearing gloves, trim the stems and slice the jalapeños into quarter-inch rings. Shake out loose seeds for milder heat. Set aside.
02 -
In a large bowl, whisk together the flour, baking powder, garlic powder, paprika, salt, and pepper until evenly combined.
03 -
Beat in the egg, then pour in the cold beer. Stir until just combined. A few lumps are fine. Do not overmix.
04 -
Pour 2 to 3 inches of oil into a heavy pot and heat to 350°F. Use a thermometer to monitor the temperature.
05 -
Working in small batches, dip the rings into the batter and let excess drip off. Carefully lower into the hot oil and fry for 2-3 minutes, turning once, until deeply golden.
06 -
Remove with a slotted spoon and drain on paper towels. Sprinkle lightly with salt while hot. Serve immediately.
# Good to know:
01 -
Best served immediately for maximum crunch.
02 -
Use a neutral oil with a high smoke point.