Crispy Fried Jalapeños
Crispy fried jalapeños are the perfect blend of heat and crunch, making them an irresistible snack or topping. With a simple batter and quick fry, they turn wonderfully golden and addictive.
Ingredients
- For the Jalapeños
- 10 to 12 fresh jalapeños
- 1 cup all-purpose flour
- ½ cup cornstarch
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper optional
- Oil for frying canola or vegetable
- For the Wet Batter
- 2 large eggs
- ½ cup milk or buttermilk
- 1 tablespoon hot sauce optional
- For the Dipping Sauce
- ½ cup ranch dressing
- 1 tablespoon sour cream
- ½ teaspoon garlic powder
- 1 teaspoon lime juice
- Salt and pepper to taste
Instructions
- Slice the jalapeños into rings, remove seeds if you prefer them mild, and pat them very dry so the coating sticks well.
- Mix the flour, cornstarch, smoked paprika, garlic powder, onion powder, salt, pepper, and cayenne in a shallow bowl.
- Whisk together the eggs, milk or buttermilk, and hot sauce in another bowl.
- Dredge the jalapeño slices in the flour mixture, dip them in the egg mixture, then coat them again in the flour for an extra-crispy crust.
- Heat oil to 350°F 175°C and fry the slices in small batches for 2 to 3 minutes until golden. Drain on a wire rack or paper towels.
- Stir together ranch, sour cream, garlic powder, lime juice, and seasoning to make the dip. Serve warm.
Notes
Keep the jalapeños as dry as possible for the crispiest texture.
Cornstarch helps create a light, crunchy crust.
Fry in small batches to prevent the oil temperature from dropping.
Use buttermilk for a tangier, thicker coating.
Cornstarch helps create a light, crunchy crust.
Fry in small batches to prevent the oil temperature from dropping.
Use buttermilk for a tangier, thicker coating.