Prep 20 mins
Cook 5 mins
This is my favorite recipe for fried jalapeno strips... but it works equally as well for fried onion rings (or petals) and, if you're so inclined, it's an excellent coating for fried pickles. Try them all at once, if you like. This recipe makes plenty of batter. Serve with Spicy Ranch Dipping Sauce.
- 30 jalapeno peppers, washed, seeded and cut into 'spikes'
- 1 (16 ounce) jar dill pickles, sandwich slices drained
- 2 onions (cut into either rings or petals)
- 1 egg
- 1 (12 ounce) can beer
- 1 1⁄2 cups self-rising flour
- 1 teaspoon seasoning salt
- vegetable oil (for frying)
- Slice onion and jalapeno as desired, and pat dry pickles onto paper towels.
- In a large bowl, whisk together egg, beer, flour and seasoned salt.
- Heat oil in heavy skillet or a fry-cooker, following manufacturer's directions.
- Dip vegetables into batter, allowing excess batter to drip off.
- Fry in batches, about 3 or 4 minutes per batch, or until lightly browned.
- Drain onto paper towels. Serve immediately.
This was the absolute best batter for frying that I've ever tried. The batter was the perfect amount for us to do 5 medium sized jalapenos (in rings), and 2 ginormous onions into rings. Everything was perfect and crispy, even the ones that I fried first and had to sit for a while were crispy when I ate them a little later...they didn't get soggy and gross. The batter was easy to work with -- coated everything nicely and has ingredients I normally have on hand. I did use bread flour in place of the self-rising...not sure if that makes much of a difference...I just had a lot I wanted to use up. Thanks so much for posting this recipe, it will definitely be our go-to frying recipe. :)
Super crispy and super yummy! Made jalapeno spikes and onion petals.