Spicy, snackable, addicting! These Fried Jalapeños make the best appetizer, especially when served with the creamy dip. Read the notes below to learn how to adjust the spice level and for substitutes for beer in the batter.
6tablespoonsbeerlager or ale (don't use anything too hoppy), see notes for substitutions
1-3cupsVegetable oilfor frying, such as peanut oil, corn oil, soy bean oil (amount will depend on the size of your pot)
For the dipping sauce:
2tablespoonsmayo
1tablespoonketchup
squeeze of lemon juice
Instructions
Cut the jalapeños into circles or into strips. To cut into strips, slice them in half length-wise, then slice again into quarters. Remove all seeds and pith. To cut into jalapeño bottle caps, slice into circles, then use your knife to loosen and remove most of the seeds but keep the pith.
In a medium bowl, combine the flour with the seasonings (paprika, salt, onion, garlic, Italian seasoning). Mix well.
Add the 2 eggs and stir with a fork until well combined. It will be like a thick dough, and it's OK if it's not totally combined.
Add 6 tablespoons of beer (that's ¼ cup + half of the ¼-cup measure). Stir well until no clumps remain.
Preheat the frying oil in a pan, make sure to have enough oil so that the oil is deeper than the jalapeño pieces. Tip: the oil is hot enough to fry when you add a tiny test drop of batter to the oil and it forms little bubbles and starts frying.
Work in batches to fry the jalapeños without crowding them: Use tongs to dip each piece of jalapeño into the batter and coat on all sides. Carefully place the battered jalapeño pieces into the hot oil. Fry for 2-3 minutes, or until the batter turns golden brown, using tongs to carefully flip the pieces over halfway. Set aside on a paper towel to absorb excess oil. Serve warm with dipping sauce.
Make the dipping sauce by combining the mayo, ketchup, and a squeeze of lemon juice and mix together.
Notes
Adjust the spice level:
Spiciest: Slice the jalapeños into circles and use the knife to loosen and remove the seeds. Keep the center pith.
Medium-spice: Slice the jalapeños into strips (in half lengthwise, and then in half again), and remove all the pith and seeds.
Least spicy (typically): Use canned/pickled jalapeños and pay them dry before dipping into the batter.
Substitutes for beer: Use seltzer water (sparkling water). Or use water and add ¼ teaspoon baking powder to the batter.Store leftovers and reheat: Fried jalapeños will keep well in the fridge for up to 3 days. Do NOT try to reheat in a microwave, or even in a pan—they will not crisp back up.To reheat fried jalapeños in a toaster oven: Preheat to 360F and bake for 3-4 minutes.
To reheat fried jalapeños in an air fryer: Preheat (if needed) to 360F and air fry for 2 minutes.
To reheat fried jalapeños in an oven: Preheat to 375F and bake for 5-8 minutes.
Nutrition facts are just an estimate because it is impossible to accurately calculate how much oil is used in frying. Nutrition facts do not include dipping sauce.