That basket of delicious, deep-fried napalm is made of three of my very favorite things: beer, deep-fried [fill-in-the-blank], and to fill in the blank – fresh, weapons-grade jalapenos.
The first time I had fried jalapenos was at a post-Big Brother Sweatshop after-work-meeting after-party. Because it wasn’t enough that you had to spend 9 hours inside that soul-sucking prison, then the Medium Brothers expected you to meet after work, and then to socialize after that. For free.
But they frequently paid in decent munchies and not-so-decent beer. The Fried Jalapenos served alongside a dipping bowl of ranch dressing (because this is Texas) was my favorite thing about my time served there.
The fried jalapenos back then were of the pickled, canned nacho variety – not the greatest thing to ever happen to a jalapeno. I prefer fresh jalapenos for the tender-crisp texture, the absence of that vinegary aftertaste, and the fact that they’re easily accessible (and usually abundant) in my backyard.
We fried the fresh jalapeno slices up in my friend Laura’s beer batter and then served them up alongside some Chipotle Ranch for dipping. And a glass of milk. Because sweet baby Firestarter Jesus, those things were HOT.
Beer Battered Jalapenos
Fresh jalapeno slices are coated in a dark beer batter, deep fried, and served alongside cool and spicy Chipotle Ranch dressing.
- For the batter:
- 1 cup flour
- 1 cup dark beer
- 1 tsp salt
- 1/2 tsp chili powder
- 1/2 tsp cumin
- 1/4 tsp garlic powder
- Black pepper
- 1 dozen large jalapenos, cut in 1/3-inch slices
- Vegetable oil
- For the dipping sauce
- 1 cup ranch dressing
- 2 Tbsp minced chipotles in adobe
- Whisk together the dry ingredients in a medium bowl and then add the beer.
- Mix well and then set aside for 30 minutes.
- Line a plate with paper towels.
- Pour enough oil to come up 1.5 inches in a small pot and heat over medium-high heat.
- Working with 8-12 slices at a time, dip the slices in the batter and then drop into the hot oil.
- Fry 3-4 minutes, until golden brown, flipping the slices halfway through.
- Remove with a slotted spatula and let drain on the paper towels.
- Stir the ranch and chipotles together and serve alongside the fried jalapenos for dipping.
Yields: Servings vary
Estimated time: 1 hour
LOVE this idea and they will definitely be happening at one of our summer BBQs this year for sure. So great!
Oh man, those look like they hurt so good! Yum!
Holy yum!! I love that you beer battered these babies. So good.
Seriously? This blows jalapeno poppers away.
WOW these look soo good!! I need to make them soon.
Oh, wowza. I’ve used the beer batter for mushrooms before – and fried pickles, which were awesome…but I’m really digging this idea. I bet pickled jalapenos would also be good!
Please, for the love of all things spicy, make these for cinco next year! Or for the next GTG.
Love anything spicy and these look SUPER spicy!! I wonder how they would be with a pale ale?
Equally delicious, no doubt.
All that spice! That would make me so so happy.
I tried making these this weekend. The batter is to die for but I had a hard time having the batter stick to the jalapenos so they didn’t come out as covered in batter as yours. I did have the batter sit longer than 30 minutes before frying so maybe that had something to do with it? Anyways, I love your recipes and this one I definitely need a take 2.
That is weird but I don’t think the batter sitting longer would have changed things. I didn’t coat my jalapeno slices with flour but I’d try dropping them in a baggie with 1-2 Tbsp of flour and giving them a good shake to coat – see if that will help things hold better next time.
Woow! Love this picture and thank you for this recipe.