Description
Crispy and spicy Jalapeño Bottle Caps are a fun and flavorful appetizer featuring fresh jalapeño rings dipped in a seasoned beer batter and fried until golden brown. Perfectly crunchy on the outside with a spicy kick on the inside, these make a delicious snack or party finger food.
Ingredients
Scale
Jalapeño Slices
- 3 fresh jalapeño peppers, sliced into rings
Batter
- ½ cup all-purpose flour
- ½ tsp garlic powder
- ½ tsp paprika
- Salt and pepper to taste
- 2 large eggs
- 4 oz light beer (or fizzy seltzer/clear soda)
Frying
- 2-3 cups peanut or vegetable oil (enough to cover battered jalapeños)
Instructions
- Heat oil: Heat 2-3 cups of peanut or vegetable oil in a large pan over medium heat until hot enough for frying.
- Prepare dry ingredients: In a mixing bowl, combine the all-purpose flour, garlic powder, paprika, salt, and pepper, stirring well to evenly distribute the seasonings.
- Add eggs: Crack the 2 large eggs into the flour mixture and beat together to start forming a thick batter.
- Add beer or soda: Slowly stir in 4 ounces of light beer or fizzy seltzer/clear soda until the batter is smooth and well combined.
- Batter jalapeños: Dip the sliced jalapeño rings into the batter in small batches, coating each ring thoroughly to ensure a good crust.
- Fry the jalapeños: Carefully drop the battered jalapeño rings into the hot oil and fry for 5-6 minutes, turning occasionally, until they turn golden brown and crispy.
- Drain and season: Remove the fried jalapeño caps with a slotted spoon and place them on paper towels to drain excess oil. Lightly sprinkle with salt while still hot.
- Serve hot: Enjoy your crispy Jalapeño Bottle Caps immediately as a spicy and crunchy snack or appetizer.
Notes
- Make sure the oil is hot enough before frying to avoid greasy results—around 350°F (175°C) is ideal.
- You can substitute beer with sparkling water or clear soda for a non-alcoholic version.
- Adjust seasoning in the batter according to your spice and flavor preferences.
- Use gloves when slicing jalapeños to avoid skin irritation from the capsaicin.
- For a milder version, remove the seeds and membranes from jalapeños before slicing.
