Introduction

Fried jalapeños are a crispy, spicy snack perfect for any occasion. Coated in a light beer batter and fried to golden perfection, these rings offer a satisfying crunch with a kick of heat. They’re easy to make and delicious served with your favorite dipping sauce.

Fried Jalapeños with Crispy Beer Batter Recipe - Recipe Image

Ingredients

For the Beer Batter:
- 1 cup (120 g) self-rising flour (or use all-purpose flour + 1½ tsp baking powder + ½ tsp salt)
- 2 tablespoons cornflour (cornstarch)
- ½ teaspoon baking powder
- 1 cup (240 ml) cold pale ale (well-chilled; substitute with soda water for non-alcoholic version)
For Frying:
- Neutral oil for deep frying (vegetable, canola, or peanut oil)
For Dry Coating:
- 3 tablespoons cornflour (cornstarch)
- ½ teaspoon fine sea salt
- ½ teaspoon freshly ground black pepper
Main Ingredient:
- 8 fresh jalapeño peppers, sliced into ½ cm thick rings (remove seeds for less heat)

Instructions

Step 1: Heat the oil in a deep fryer or heavy pot to 180°C (350°F). Use enough oil to fully submerge the jalapeño rings. Use a thermometer to monitor the temperature if possible.
Step 2: In a medium bowl, whisk together the self-rising flour, cornflour, and baking powder. Slowly pour in the cold pale ale, whisking until smooth and lump-free. The batter should be light and slightly thick.
Step 3: In a small bowl, mix the cornflour, salt, and black pepper. This dry coating helps the batter stick to the jalapeños for extra crunch.
Step 4: Toss the jalapeño rings in the dry coating to ensure even coverage. Then dip each ring into the beer batter, allowing any excess to drip off.
Step 5: Using tongs, gently lower the battered jalapeños into the hot oil. Fry in small batches for 1–2 minutes until they puff and turn golden brown. Avoid crowding the pot to maintain oil temperature.
Step 6: Remove the fried jalapeños with a slotted spoon and place them on a paper towel-lined plate to drain excess oil. Serve hot with your favorite dipping sauce.

Tips & Variations

For a milder flavor, remove all seeds from the jalapeño slices before battering.
Substitute pale ale with club soda or sparkling water for a non-alcoholic version with equally light batter.
Experiment with different dipping sauces like ranch, spicy mayo, or blue cheese for added flavor.

Storage

Fried jalapeños are best enjoyed fresh for crispy texture. If storing, keep them in an airtight container in the refrigerator for up to 2 days. Reheat in a hot oven or air fryer to regain crispiness. Avoid microwaving as it can make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of peppers?

Yes, you can substitute jalapeños with other peppers like banana peppers or poblano peppers. Adjust the heat level by removing seeds as needed.

How do I keep the batter crispy after frying?

Drain fried jalapeños thoroughly on paper towels and avoid stacking them while hot. Serve immediately or reheat in an oven or air fryer to maintain crispness.

Fried Jalapeños with Crispy Beer Batter Recipe

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Crispy and spicy fried jalapeño rings coated in a light beer batter and deep-fried to golden perfection, perfect as a snack or appetizer with a crunchy exterior and a flavorful kick.

Author: Dana
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 4 servings 1x
Category: Appetizer
Method: Frying
Cuisine: American

Ingredients

Scale

For the Beer Batter:

1 cup (120 g) self-rising flour (or use all-purpose flour + 1½ tsp baking powder + ½ tsp salt)
2 tablespoons cornflour (cornstarch)
½ teaspoon baking powder
1 cup (240 ml) cold pale ale (well-chilled; substitute with soda water for non-alcoholic version)

For Frying:

Neutral oil for deep frying (vegetable, canola, or peanut oil)

For Dry Coating:

3 tablespoons cornflour (cornstarch)
½ teaspoon fine sea salt
½ teaspoon freshly ground black pepper

Main Ingredient:

8 fresh jalapeño peppers, sliced into ½ cm thick rings (remove seeds for less heat)

Instructions

Heat the Oil: In a deep fryer or heavy pot, heat the oil to 180°C (350°F). Use enough oil to fully submerge the jalapeño rings and monitor the temperature with a thermometer if possible to ensure consistent heat for frying.
Make the Beer Batter: In a medium bowl, whisk together the self-rising flour, cornflour, and baking powder. Slowly pour in the cold pale ale while whisking continuously until the batter is smooth, light, and slightly thick without lumps.
Prepare the Dry Coating: In a small bowl, combine the cornflour, sea salt, and freshly ground black pepper. This mixture helps the batter adhere better to the jalapeños and adds extra crunch.
Coat the Jalapeños: Toss the jalapeño rings in the dry coating mixture until evenly covered. Then dip each ring into the beer batter, allowing any excess batter to drip off before frying.
Fry in Batches: Using tongs, carefully lower the battered jalapeños into the hot oil in small batches, avoiding overcrowding. Fry for 1 to 2 minutes or until the jalapeños puff up and turn a golden brown color.
Drain and Serve: Remove the fried jalapeños with a slotted spoon and place them on a paper towel-lined plate to drain excess oil. Serve immediately while hot with your favorite dipping sauce.

Notes

Removing jalapeño seeds reduces heat for a milder flavor.
Ensure oil temperature stays consistent at 180°C for best frying results.
Use cold beer or soda water to keep the batter light and crisp.
Do not overcrowd frying pot to maintain oil temperature and prevent soggy coating.
Serve immediately for best texture and flavor.

Keywords: fried jalapeños, beer battered jalapeños, spicy fried snacks, crispy jalapeño rings, appetizer, deep fried jalapeños