Fried Jalapenos Beer (Print-Friendly Version)
# What You'll Need:
→ Batter
01 -
1 cup beer
02 -
2 large eggs
03 -
1 teaspoon garlic powder
04 -
1 teaspoon chili powder
05 -
1 teaspoon black pepper
06 -
1 teaspoon kosher salt
07 -
1 cup all-purpose flour
→ Frying and Jalapeños
08 -
Kosher salt to sprinkle at the end, if you'd like
09 -
2 cups sliced jalapeño peppers (roughly 5 or 6 big ones)
10 -
1 pint vegetable oil
# Step-by-Step Directions:
01 -
Take the golden jalapeños out and toss them onto some paper towels so the oil drips off. If you want, give them a salty sprinkle right away while they're hot.
02 -
Gently drop the battered jalapeños into the hot oil. Wait about 2–3 minutes while they turn crispy and float to the top.
03 -
Dip each jalapeño stick in the batter till they're totally covered.
04 -
Pour the veggie oil in your fryer or a big pan. Get it nice and hot—about 365°F (185°C). Try to keep the temp steady the whole time.
05 -
Grab a big bowl and mix flour, salt, pepper, chili powder, garlic powder, eggs, and beer. Stir till everything's smooth. If you like your coating thicker, just add a touch more flour.
06 -
Slice off the tops, split jalapeños in half the long way, then scrape out seeds if you want less heat. Cut them into thin strips or little spears.
# Helpful Notes:
01 -
Taking out the seeds and those light, soft strips inside the pepper will cut down the spiciness.
02 -
Crunchiest if you eat them right away. Dunk ’em in your go-to sauce if that’s your style.