Description
These jalapeño bottle caps are the perfect spicy appetizer or bar snack. Crispy on the outside and fiery on the inside, they will definitely be a hit at your next gathering.
Ingredients
Scale
Pickled Jalapeños:
- 1 cup pickled jalapeño slices, drained and patted dry
Batter:
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
Other:
- Vegetable oil for frying
Instructions
- Soak Jalapeños: Place the jalapeño slices in a bowl and cover them with buttermilk. Let them soak for at least 15 minutes.
- Prepare Batter: In another bowl, whisk together the flour, cornmeal, garlic powder, paprika, salt, black pepper, and cayenne pepper if using.
- Heat Oil: Heat about 1 inch of vegetable oil in a deep skillet or saucepan over medium-high heat until it reaches 350°F (175°C).
- Coat and Fry: Working in batches, remove the jalapeños from the buttermilk, dredge them in the flour mixture, and fry until golden brown and crispy, about 2 to 3 minutes.
- Drain and Serve: Remove the fried jalapeños with a slotted spoon, drain on paper towels, and serve hot with ranch or your favorite dipping sauce.
Notes
- You can use fresh jalapeños for a different texture and heat level.
- Ensure the jalapeños are fully coated before frying for maximum crispiness.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 220
- Sugar: 1g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 2mg
