Description
Crispy, spicy, and flavorful Jalapeño Bottle Caps are made by dipping pickled jalapeño slices in a seasoned buttermilk batter and frying them until golden brown. This addictive snack combines the heat of jalapeños with a crunchy coating, perfect for game day or as a zesty appetizer.
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
- Prepare the Pickled Jalapeños: Drain the pickled jalapeño slices thoroughly and pat them dry with paper towels. Removing excess moisture helps the batter stick better and ensures a crispier fried result.
- Make the Batter: In a mixing bowl, combine the buttermilk, all-purpose flour, cornmeal, garlic powder, smoked paprika, salt, black pepper, and cayenne pepper if using. Whisk everything together until smooth and well blended to form a thick batter.
- Heat the Oil: Pour vegetable oil into a deep skillet or frying pan to a depth of about 2 inches. Heat the oil over medium-high heat to approximately 350°F (175°C). Use a thermometer to maintain the correct frying temperature for optimal crispiness and to avoid greasiness.
- Batter and Fry Jalapeños: Dip each jalapeño slice into the batter, ensuring it is fully coated. Carefully place the battered slices into the hot oil in batches, avoiding overcrowding. Fry each batch for about 2-3 minutes until the coating turns golden brown and crispy.
- Drain and Serve: Using a slotted spoon, remove the fried jalapeño bottle caps from the oil and place them on a paper towel-lined plate to drain excess oil. Serve warm as a spicy snack or appetizer, optionally with ranch dressing or your favorite dipping sauce.
Notes
- For extra crispiness, double dip the jalapeño slices by dipping them in the batter twice before frying.
- Adjust the cayenne pepper or omit it to control the heat level.
- Serve immediately to enjoy the best texture; they may lose crispiness if left out too long.
- Ensure the oil temperature stays consistent to avoid greasy or undercooked coating.
Keywords: Jalapeño bottle caps, fried jalapeños, spicy snack, appetizer, pickled jalapeños, crispy jalapeños