Talk about an addictive appetizer…
Fried jalapeño slices are one of those appetizers that spicy food lovers drool over. You’ve got that decadent fried crunch mixed with the hot pepper heat. Try a little ranch dressing dip on the side to add a little creamy tang to the mix too. It’s a simple recipe to make, too. Simply dip, bread, and fry. You can go from prep to plate in less than 30 minutes.
Of course, fried jalapeño slices are a go-to for spicy-food-fan snacking. They work so well for gatherings, from game-day to movie-night. They’re also an excellent way to handle a bumper crop of jalapeños (or other chilies, see below). You can use a ton of extra jalapeños very quickly here – and frankly they won’t stay long on the plate.
Are jalapeño peppers not hot enough for you? That’s ok. There’s nothing saying these need to be fried jalapeño slices. You can swap them out for serrano peppers or even something hotter if you’re adventurous enough. This is a recipe that’ll work with really any chili. For reference, serrano peppers run 10,000 to 23,000 Scoville heat units. They’re a good step up from the jalapeño (2,500 to 8,000 SHU), but they have a similar bright, grassy bite. It’s an excellent next step up to the jalapeño, and they’re more common in grocery stores than many other chilies.
- Cut the jalapeño peppers into wheels about 1/2 inch thick.
- Pour the vegetable oil into a frying pan until it’s 1/2 inch deep. Heat the oil at medium heat.
- In a bowl, combine the flour, corn meal, bread crumbs, baking powder, paprika, salt, and garlic powder.
- In a separate bowl, add the egg and milk and whisk until fully combined. Pour the mix over the dry ingredients and mix thoroughly until it reaches a cake batter consistency.
- Place the jalapeño wheels into the batter and fully cover them on both sides.
- Once the oil is hot, place the battered jalapeño slices in the oil and fry them on each side until golden brown.