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
Scale
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
