Description
These crispy jalapeño bottle caps are battered and fried jalapeño slices that deliver the perfect balance of heat and crunch, making them a great appetizer or topping for burgers and sandwiches.
Ingredients
- 6 fresh jalapeño peppers, sliced into rings
- 1/2 cup all-purpose flour
- 1/4 cup cornmeal
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp paprika
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 cup milk
- 2 eggs
- Vegetable oil, for frying
Instructions
- Slice the jalapeños into even rings and set aside.
- In a bowl, mix together flour, cornmeal, garlic powder, onion powder, paprika, salt, and pepper.
- In a separate bowl, beat the eggs and mix with milk.
- Dip each jalapeño ring into the flour mixture, then the egg mixture, and back into the flour mixture.
- Heat vegetable oil in a heavy-bottomed skillet or deep fryer to 350°F (175°C).
- Fry the jalapeño rings in batches for about 2–3 minutes per side, until golden and crispy.
- Remove from oil using a slotted spoon and drain on paper towels before serving.
Notes
- Use buttermilk instead of milk for a richer flavor.
- Leave seeds in for more spice, or remove for a milder taste.
- Try adding chipotle powder for a smoky kick.
- Can be baked at 425°F for 15–20 minutes as a lighter alternative.
- Best served immediately, but can be reheated in air fryer or oven.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 1g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
