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.

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Beer Battered Jalapenos

Fresh jalapeno slices are coated in a dark beer batter, deep fried, and served alongside cool and spicy Chipotle Ranch dressing.

Ingredients

• 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

Instructions

1. Whisk together the dry ingredients in a medium bowl and then add the beer.
2. Mix well and then set aside for 30 minutes.
3. Line a plate with paper towels.
4. Pour enough oil to come up 1.5 inches in a small pot and heat over medium-high heat.
5. Working with 8-12 slices at a time, dip the slices in the batter and then drop into the hot oil.
6. Fry 3-4 minutes, until golden brown, flipping the slices halfway through.
7. Remove with a slotted spatula and let drain on the paper towels.
8. Stir the ranch and chipotles together and serve alongside the fried jalapenos for dipping.

Notes

Yields: Servings vary

Batter barely adapted from Tide & Thyme

Estimated time: 1 hour