Introduction

Fried jalapeños are a crispy, spicy snack perfect for adding a flavorful kick to any gathering. Coated in a light beer batter and fried until golden, these slices offer a delightful crunch with every bite. They make an excellent appetizer or crunchy side to your favorite meal.

Fried Jalapeños with Beer Batter Recipe - Recipe Image

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; substitute with 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 and monitor the temperature with a thermometer if possible.
Step 2: In a medium bowl, whisk together the self-rising flour, cornflour, and baking powder. Slowly add the cold pale ale, whisking until the batter is smooth, light, and slightly thick without lumps.
Step 3: In a small bowl, combine the cornflour, sea salt, and black pepper. This dry coating enhances the batter’s adhesion and adds 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 any excess drip off.
Step 5: Using tongs, carefully 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 crowding to keep the oil temperature steady.
Step 6: Remove the fried jalapeños with a slotted spoon and place them on a paper towel-lined plate to drain excess oil. Serve hot with your favorite dipping sauce.

Tips & Variations

For a milder version, remove the seeds and membranes from the jalapeños before slicing.
Try substituting pale ale with soda water if you prefer a non-alcoholic batter.
Serve with creamy dips like ranch or blue cheese to balance the heat.
Adjust the thickness of the batter by adding a little more flour or liquid to get your desired consistency.

Storage

Fried jalapeños are best enjoyed fresh for maximum crispiness. However, you can store leftovers in an airtight container in the refrigerator for up to 1 day. Reheat in a hot oven or air fryer to restore crunch, avoiding the microwave to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the batter in advance?

For best results, prepare the beer batter just before frying to keep it fresh and bubbly, which ensures a light coating.

What if I don’t have a deep fryer?

A heavy pot or deep pan works well for frying. Just be sure to maintain the oil temperature around 180°C (350°F) and use enough oil to submerge the jalapeño rings fully.

Fried Jalapeños with Beer Batter Recipe

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4.6 from 142 reviews

Crispy and flavorful fried jalapeños coated in a light beer batter, perfect as a spicy snack or appetizer. This recipe features a crunchy dry coating for extra texture and is deep-fried until golden brown for a deliciously satisfying treat.

Author: Daniel
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 4 servings 1x
Category: Appetizer
Method: Frying
Cuisine: American

Ingredients

Scale

Beer Batter

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; substitute with soda water for non-alcoholic version)

Dry Coating

3 tablespoons cornflour (cornstarch)
½ teaspoon fine sea salt
½ teaspoon freshly ground black pepper

For Frying

Neutral oil for deep frying (vegetable, canola, or peanut oil)

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 neutral oil to 180°C (350°F). Make sure there is enough oil to fully submerge the jalapeño rings. Use a thermometer to monitor the temperature for best results.
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 continuously until the batter is smooth and slightly thick with no lumps.
Prepare the Dry Coating: In a small bowl, combine the cornflour, fine sea salt, and freshly ground black pepper. This dry mixture helps the batter stick better to the jalapeños and adds extra crunch.
Coat the Jalapeños: Toss the jalapeño rings evenly in the dry coating mixture. Then dip each coated jalapeño ring into the beer batter, allowing any excess batter to drip off before frying.
Fry in Batches: Using tongs, gently lower the battered jalapeños into the hot oil. Fry in small batches for 1–2 minutes or until they puff up and turn a golden brown color. Avoid overcrowding the pot to maintain consistent oil temperature.
Drain and Serve: Remove the fried jalapeños with a slotted spoon and place them on a paper towel-lined plate to drain off excess oil. Serve immediately while hot with your favorite dipping sauce.

Notes

Removing the seeds from the jalapeños will reduce the heat level, making the dish milder.
You can substitute pale ale with soda water for a non-alcoholic beer batter.
Make sure the oil is at the correct temperature to achieve a crispy texture without absorbing too much oil.
Serve fried jalapeños immediately for best crunch and flavor.
Neutral oils like vegetable, canola, or peanut oil are preferred for high-heat frying.

Keywords: fried jalapeños, beer batter jalapeños, spicy appetizer, deep-fried jalapeños, crispy jalapeño rings, snack, party food