Deep Fried Jalapeno Slices

riffraff's Note:

These are really good. The heat depends on the pepper, I have had them very mild and taste bud burnin hot. They are best eaten fresh but are good reheated.

• Total Time: 15 mins
• Prep Time: 5 mins
• Cook Time: 10 mins

Ingredients:

Servings: 4

• 1 cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon red chili powder
• 1 teaspoon garlic powder
• 2 eggs
• 1 cup beer
• oil (for deep frying)
• 2 cups sliced jalapeno peppers

Directions:

1. Mix flour, salt, black pepper, red chili powder, garlic powder, eggs and beer together in a bowl.
2. In a deep fryer or large pot heat oil to 365 degrees F (180 degrees C).
3. Dip each jalapeno slice in the batter.
4. Place battered jalapenos in the deep fryer.
5. The jalapenos are fully cooked when they float to the surface of the oil.
6. They should be golden brown and crispy.
7. Serve with Ranch dressing as an appetizer or on nachos or hamburgers.

Reviews

[By The Lake]

BIG TIP: Before you add the liquid ingredients to the dry ingredients, add your pepper slices to the seasoned flour first! Shake them around to get them well coated. Remove the pepper slices from the flour, then add your wet ingredients to the flour mixture. This makes the batter stick to the peppers. We use a spicy ranch dressing to dip our's in. Delish!

[Kim D.]

Wow... these little peppers were awesome! I followed the directions exactly, except that I dipped the pepper slices in flour first before dipping them in the batter. The extra flour seemed to help the batter stick to the pepper during frying. I used large jalapenos and they were hot, but we still ate them plain, right off the plate. However, these peppers would have been good dipped in ranch dressing or topped with melted cheddar cheese. Thanks Riff for a great recipe! I know we will be making these again!

[Mark H.]

These are fantastic. Although I've been eating jalapenos for as long as I can remember, I 'd never had them sliced and fried for some reason. That has changed permanently, as I imagine these will become part of my snaking routine. The batter is very tasty and light and gives the peppers a great flavor. I ate them right out of the pan without any dip. We did have to thicken it a bit with a little more flour, but the chili powder and garlic powder really work well together. Thanks for posting this riff...