Fried Jalapeños with Beer Batter Recipe
Introduction
Fried jalapeños are a crispy, spicy snack perfect for adding a flavorful kick to any meal or party platter. These golden, battered rings balance heat and crunch, making them irresistible finger food. Whether served with a cooling dip or enjoyed on their own, they’re sure to delight spice lovers.
Ingredients
- 1 cup (120 g) self-rising flour (or all-purpose flour + 1½ tsp baking powder + ½ tsp salt)
- 2 tablespoons cornflour (cornstarch)
- ½ teaspoon baking powder
- 1 cup (240 ml) cold pale ale (well-chilled; or soda water for non-alcoholic version)
- Neutral oil for deep frying (vegetable, canola, or peanut oil)
- 3 tablespoons cornflour (cornstarch)
- ½ teaspoon fine sea salt
- ½ teaspoon freshly ground black pepper
- 8 fresh jalapeño peppers, sliced into ½ cm thick rings (remove seeds for less heat)
Instructions
- Step 1: Heat the oil in a deep fryer or heavy pot to 180°C (350°F). Use enough oil to fully submerge the jalapeño rings. A thermometer helps monitor the temperature.
- Step 2: In a medium bowl, whisk together self-rising flour, cornflour, and baking powder. Slowly pour in the cold pale ale, whisking until smooth and free of lumps. The batter should be light and slightly thick.
- Step 3: In a small bowl, combine cornflour, sea salt, and black pepper. This dry mix will help the batter adhere to the jalapeños and add extra crunch.
- Step 4: Toss the jalapeño rings in the dry coating to ensure even coverage. Then dip each ring into the beer batter, letting excess drip off carefully.
- Step 5: Using tongs, gently lower the battered jalapeños into the hot oil. Fry in small batches for 1–2 minutes until they puff up and turn golden brown. Avoid overcrowding to keep the oil temperature steady.
- Step 6: Remove the fried jalapeños with a slotted spoon and drain them on a paper towel-lined plate. Serve immediately with your favorite dipping sauce.
Tips & Variations
- Remove the seeds from jalapeños for a milder heat, or leave them in if you prefer extra spice.
- Substitute pale ale with soda water for a non-alcoholic batter that’s just as light and crispy.
- Add a pinch of smoked paprika or garlic powder to the dry coating for added flavor depth.
- Use a thermometer to keep oil at the right temperature for perfect, non-greasy crispiness.
Storage
Fried jalapeños are best enjoyed fresh for optimal crunch. If needed, store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a hot oven or air fryer to restore crispiness rather than microwaving, which can make them soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the batter ahead of time?
It’s best to prepare the batter just before frying to keep it fresh and reactive. The batter can lose its fizz and lightness if left to sit.
What dipping sauces pair well with fried jalapeños?
They pair wonderfully with ranch dressing, blue cheese dip, garlic aioli, or a simple sour cream and lime dip.
Print
Fried Jalapeños with Beer Batter Recipe
- Total Time: 25 minutes
- Yield: Serves 4 as a snack 1x
Description
Crispy and spicy fried jalapeño rings coated in a light beer batter, perfect as a crunchy snack or appetizer. These golden-brown treats deliver a delightful heat balanced by a crisp exterior, ideal served fresh with your favorite dipping sauce.
Ingredients
For the Beer Batter:
- 1 cup (120 g) self-rising flour (or all-purpose flour with 1½ tsp baking powder and ½ tsp salt)
- 2 tablespoons cornflour (cornstarch)
- ½ teaspoon baking powder
- 1 cup (240 ml) cold pale ale (well-chilled; substitute with soda water for non-alcoholic version)
For Frying:
- Neutral oil for deep frying (vegetable, canola, or peanut oil)
For Dry Coating:
- 3 tablespoons cornflour (cornstarch)
- ½ teaspoon fine sea salt
- ½ teaspoon freshly ground black pepper
Main Ingredient:
- 8 fresh jalapeño peppers, sliced into ½ cm thick rings (remove seeds for less heat)
Instructions
- Heat the Oil: In a deep fryer or heavy pot, heat the oil to 180°C (350°F). Ensure there is enough oil to fully submerge the jalapeño rings and monitor the temperature with a thermometer if possible to maintain the ideal frying temperature.
- Make the Beer Batter: In a medium bowl, whisk together the self-rising flour, cornflour, and baking powder. Slowly pour in the cold pale ale while whisking until you obtain a smooth, lump-free batter that is light and slightly thick.
- Prepare the Dry Coating: Combine the cornflour, sea salt, and freshly ground black pepper in a small bowl. This dry mix will help the batter adhere better to the jalapeño rings and add extra crunch.
- Coat the Jalapeños: Toss the jalapeño rings in the dry coating mixture ensuring each ring is evenly covered. Then dip each coated ring into the beer batter, letting excess batter drip off before frying.
- Fry in Batches: Using tongs, gently place the battered jalapeños into the hot oil. Fry in small batches for 1 to 2 minutes until the rings puff up and turn a golden brown color. Avoid overcrowding the pot to keep the oil temperature consistent.
- Drain and Serve: Remove the fried jalapeños with a slotted spoon and drain on a plate lined with paper towels to remove excess oil. Serve hot with your preferred dipping sauce for the best experience.
Notes
- For a milder flavor, remove the seeds and membranes from the jalapeños before slicing.
- Ensure the oil temperature stays at 180°C (350°F) for even cooking and to prevent soggy batter.
- You can substitute pale ale with soda water if you prefer an alcohol-free version; the texture will remain light and crispy.
- Use a neutral oil with a high smoke point like vegetable, canola, or peanut oil for best frying results.
- Frying in small batches is important to maintain oil temperature and achieve crispiness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Keywords: fried jalapeños, beer battered jalapeño rings, crispy jalapeños, spicy fried snack, appetizer
