Description
Crispy and spicy fried jalapeño slices coated in a light beer batter, perfect as a flavorful appetizer or snack served with creamy ranch dressing.
Ingredients
Scale
For the Batter and Frying
- Canola oil for frying (enough for 3-4 inches deep in pot)
- 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
- ¾–1 cup American style lite beer (e.g., Miller Lite, Bud Lite, or Coors Lite)
For the Jalapeños
- 1½ cups fresh jalapeño slices (¼ inch thick rings, from 4–5 large jalapeños)
Optional
- Bottled or homemade ranch dressing for dipping
Instructions
- Preheat Oil: Heat canola oil in a heavy-duty pot or electric deep fryer to 365°F, ensuring enough oil to fill 3-4 inches in the pot or up to the fill line in the fryer. Line a large rimmed tray with paper towels and set aside for draining.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, salt, black pepper, garlic powder, and smoked paprika thoroughly.
- Prepare Batter: Add the beaten eggs and ¾ cup of the lite beer to the dry ingredients. Whisk until the batter is smooth. Add the remaining beer as needed to achieve a thinner than pancake batter consistency.
- Coat Jalapeños: Add half of the jalapeño slices to the batter and toss until fully coated.
- Fry Jalapeños: Using fingers or tongs, pick up individual jalapeño slices allowing excess batter to drip back into the bowl. Carefully place them into the hot oil. Fry for 4-5 minutes or until lightly golden on both sides.
- Drain Excess Oil: Use a spider scoop or large metal slotted spoon to remove fried jalapeños and place them on the paper towel-lined tray to drain excess oil.
- Repeat Frying Process: Repeat coating and frying steps with the remaining jalapeño slices until all are fried.
- Serve: Transfer the fried jalapeños to a serving plate and serve immediately with bottled or homemade ranch dressing on the side.
Notes
- Storage: Once cooled to room temperature, store leftover fried jalapeños in an airtight container in the refrigerator for up to 3 days.
- Reheating: For best results, reheat in an air fryer to maintain crispiness. Avoid using the microwave as it will make them lose their crunchy texture.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Total Time: 17 minutes
- Servings: 4
