Description
Crispy Jalapeño Bottle Caps are crunchy, golden-fried jalapeño slices coated in a seasoned beer batter. Perfect as a spicy snack or appetizer, these crispy bites balance heat and flavor with a light, crispy exterior.
Ingredients
Scale
For the Batter
- 1 cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- 2 large eggs, lightly beaten
- ¾ to 1 cup American style lite beer (Miller Lite, Bud Lite or Coors Lite)
Main Ingredient
- 1 ½ cups fresh jalapeño slices, ¼ inch thick rings (from 4-5 large jalapeños)
For Frying
- Canola oil, for frying
Instructions
- Heat the Oil: Heat canola oil in a deep fryer or large pot to 375°F. This high temperature is key for creating a crispy exterior.
- Prepare the Dry Mix: In a bowl, combine the flour, salt, smoked paprika, garlic powder, and black pepper. These seasonings give the batter a smoky, savory taste.
- Make the Batter: Add the beaten eggs and beer to the dry ingredients and stir until the batter is smooth and well combined. The beer adds lightness and crispness to the batter.
- Batter the Jalapeños: Dip the jalapeño slices into the batter, coating each slice evenly to ensure maximum crunch and flavor.
- Fry the Jalapeños: Fry the battered jalapeño rings in batches in the hot oil, cooking each batch for 2-3 minutes or until golden brown and crispy.
- Drain and Serve: Remove the fried jalapeño caps with a slotted spoon and drain on paper towels to remove excess oil. Serve warm for the best taste and texture.
Notes
- Adjust the spice level by choosing jalapeños with varying heat or removing seeds before slicing.
- Maintain oil temperature at 375°F to avoid soggy or greasy results.
- Serve with dips like ranch, blue cheese, or sour cream to complement the heat.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- Use fresh jalapeños for the best flavor and texture; avoid old or soft peppers.
