How to make very light, crispy fried jalapenos.
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Read on for relevant tips to help you execute the workflow better (2 mins)
About This Fried Jalapenos Recipe
We give thinly sliced fresh jalapenos a gentle dusting of flour and let them take a brief, but very impactful swim in hot cooking oil.
From there they emerge softened and encased in the most delightfully crispy thin coating, eager to absorb any kind of flavored salt you are willing to sprinkle over them.
How to Make Fried Jalapenos
Large jalapenos are best suited for this recipe since the rings resulting from smaller ones are trickier to fry to perfection and stand a higher chance of getting burned while you look out the window for a split second.
Step 1. Slice them thin and then using a small spoon scoop out the ribs and seeds to tune down the heat. How much ribs and seeds you remove is up to you. You are in control of the heat factor and can leave just enough to achieve the spiciness you prefer.
Alternatively you can use a jalapeno corer to remove seeds and ribs and then slice.
TIP: In doing all this don’t forget to wear disposable kitchen gloves for your own protection. You will not be the first person who rubbed her eye after handling jalapenos and not wearing gloves and whose hands felt on fire for hours.
Of course it depends on how spicy the particular batch of peppers you have in front of you is, but beware. Hopefully you have already learned this bitter lesson and do not need me to urge you to heed my advice.
Step 2. Heat oil to 350 F. Use a fryer or a deep pot (oil should be about 3 inches deep).
Step 3. Place the sliced jalapenos in a bowl and using a small strainer dust a couple of spoonfuls of flour over them, then mix to coat evenly. Or, fill a shallow bowl with flour and toss the jalapeno rings to coat them evenly.
Step 4. Fry the jalapenos in small batches until they turn golden brown and then scoop them out with a slotted spoon and place them on a paper towel lined plate to drain. Season with your choice of salt.
Tips for Fried Jalapenos
For the quantity of fried jalapenos visible in the pictures (plus the more than a few I could not resist munching on while frying)
You will need about eight large jalapenos. I’d say that is enough for two people to snack on. Plan accordingly for larger groups and if you have a fryer – use it.
Dusting the peppers with flour rather than dipping them in a batter prior to frying them is a great way to go – they become crispy, do not soak up too much oil and are delightfully light.
The jalapenos’ own flavor comes through so elegantly and the crunch of the thin coating is so subtle you might really grow to like this method of frying peppers.
I sometimes take two green bell peppers and cut them in long, thin strips and fry them using the same approach to serve as a side to pork steaks or pork chops. They taste much sweeter of course, but the crunch is there as is the unique fried green pepper flavor.
These fried jalapenos are thinly sliced, dusted with flour and briefly fried until a beautiful, thin and crisp coating forms on the outside. Finished with hops salt or your favorite flavored salt they make a good snack to pair with IPAs or pale ales.
- 8 large jalapenos
- 1 cup flour
- 2-3 cups cooking oil, for frying
- hops salt or other flavored salt to taste, for finishing
- Wear protective kitchen gloves before handling the jalapenos.
- Slice the jalapenos in thin rings (about 1/8 inch) and clean out the inside ribs and part (or all) of the seeds with a small spoon. Alternatively, use a jalapeno corer to remove the seeds and ribs and then slice in rings.
- Set them aside in a bowl.
- Bring cooking oil to 350°F. Use a deep pot or fryer.
- Using a small strainer dust flour (pretend you are small scale sifting) over the jalapeno rings to coat them with flour. Alternatively, place the flour in a bowl and add a heaping handful of jalapeno rings at a time to coat well with flour. Work in batches either way.
- Add each batch of flour coated jalapenos to the cooking oil and fry until they begin to turn golden. Remove immediately and drain onto a paper towel lined plate.
- Allow to drain for half a minute before sprinkling with hops (or other flavored) salt.
- Proceed with coating the next batch with flour and ensure that the cooking oil is at exactly 350°F before frying them.
- Continue with the steps until you have worked through all the jalapenos.
- Enjoy immediately. Pair with an IPA or pale ale.
Nutrition Information:Yield: 2 Serving Size: 2 servings
Amount Per Serving: Calories: 144Total Fat: 73gSaturated Fat: 9gTrans Fat: 5gUnsaturated Fat: 5gCholesterol: 0mgSodium: 184mgCarbohydrates: 11gFiber: 3gSugar: 2gProtein: 7g
Pairing Fried Jalapenos and Beer
Of course, Chris and I having a well known preference for hops salt couldn’t resist the temptation to flavor our latest batch of fried jalapenos with Mosaic hops salt.
You can use your favorite flavored salt if hops salt is not your jam but we do urge you to try fried jalapenos with it if you can. It is a very fun pairing experience when the salt is infused with the aromas of the very same hops used to flavor the beer in front of you.
We’d scored Mosaic Basic Bits brewed by Weldwerks Brewing Co. It is not an easy beer to find, even locally (the brewery being less than 25 miles away from us). People buy it all shortly after it is displayed on the cooler shelves of local liquor stores. Getting some is a matter of chance.
Mosaic Basic Bits is an on-rotation offering in the New England IPA style, very hazy and juice like, with a clean and refreshing bitterness and ABV 6.8%. It is extremely potent aroma and flavor wise. Beautifully so. Brewed with 100% Mosaic hops it showcases their bright and juicy tropical and citrus fruit character.
Learn more about the New England IPA style.
Chris happened to have an ounce of Mosaic hops pellets from brewing a pale ale last month and I made hops salt with them when I realized that we have Mosaic Basic Bits. Then it was a matter of selecting a vehicle for the infused salt and you are looking at it:)
I just made these ( though sadly without Hops Salt, and they were delicious!
A little pointer- cut off the end of the jalapeno and use your spoon (in my case I have a jalapeno corer- really!) to remove the seeds from the whole thing, then slice. Very easy!
I learned something new too. Removing all the white-ish veining inside removed all the heat from my jalapenos. They were still good, but next time I will leave a little- I wanted some heat!
Thanks for the great pics and recipe.
We just ordered a jalapeno corer:) So cool. Yes, the ribs/veins definitely contain a lot of the heat and keeping them is a great way to fine tune spiciness levels. For some reason the jalapenos we get locally are so spicy that honestly, sometimes I choke while prepping them, lol. I’ve become a ‘remove the ribs’ person in result. So glad about the jalapeno corer though. Thank you, Jayne!
[email protected] says
Looooooove! You don’t know this, but I’m singing! (It’s probably best! 😉 ) This is happening this weekend! A little basketball, a little fried jalapeno! Thanks guys! Go SU!
Lol! Glad to witness your good mood:) Fried jalapenos are good for so many occasions:)
Kathleen Gordon says
Absolutely! I tried this great recipe! It was to die for! Great taste! I just love it!
Meg | Meg is Well says
These look so good! And hop salt?! I’m excited to check that out.
OMG, yes! Hops salt is so fun to use:) Thank you, Meg.
I could go for these right now!! My husband would love them too! Will definitely be making these!
You and I both, Karly! I think you’ll add them to your regular repertoire if you make them just once:)
Marvellina | What To Cook Today says
I don’t know how I miss this but I can tell you this must be addicting! Spicy and crunchy!!!! don’t get me started!
Truly:) And since they are not so filling you can imagine the addiction goes on until there are no rings left, lol.
IPA?!? Now we TALKING! I’m kinda obsessed with IPA beer so I was drooling the moment I saw this post. And the fried jalapenos look incredible. I want to slap those bad boys on top of a burger this very moment! Pinning!
I think that I knew this about you:) You and IPA make a great team. The Oregon IPAs have no match in my opinion.
What a neat recipe!! 🙂
I would love for you to share this with my Facebook Group for recipes, crafts, tips, and tricks: https://www.facebook.com/groups/pluckyrecipescraftstips/
Thanks for joining Cooking and Crafting with J & J!
Thank you, Jess! Done.
I’m all about fried jalapeños! they are seriously my jam. I fell in love with them they re usually paired with fried calamari which is also my jam 🙂 I need some of this hops salt in my life. I’ve been craving beer lately, I usually don’t but I just want a ice cold beer after work. I’m not a huge IPA person but I do like the stouts you introduced me too over the past few months. have a great weekend my friend.
Thank you, thank you, Mary! I’d love some fried calamari right now…
Jennifer @ Seasons and Suppers says
Love this idea! I’ve never had anything this, but I can see how it would be fabulous with beer 🙂
I really hope you try this method of frying green peppers. Such amazing results. Sweet green peppers with their tender flesh come out especially good.
Nicoletta @sugarlovespices says
Never would I have thought to fry jalapenos! I love fried foods, like most Italians, we are not scared to fry. Another one to try when I go back to Loreto. He can cut the jalapenos, ’cause if I do it, I won’t use gloves, for sure, and I’m not sure I won’t touch my eyes… 😉 . That hops salt is so intriguing!
Lol, definitely ask him to cut them. And cheers to not being afraid of frying! I quite enjoy it too:)
Dawn - Girl Heart Food says
These would be dangerous around me! Love jalapenos, even though I don’t find them super spicy. Hubby bite right into on the other day and just ate it right up, lol. I wouldn’t do that though! I’m not that adventurous 😀 These look like the perfect salty snack, definitely what’s needed on Friday night with a beer 😉 Love your pics too! Pinned! Have a wonderful weekend, you guys!
Really? Bit into the whole raw jalapeno? I have mixed experiences with jalapenos. Sometimes they are so spicy that I can inhale the spiciness while cutting them and cleaning the seeds and it makes me choke. Worse than New Mexico hatch chiles. Sometimes hardly spicy…Most of the time on the hotter side though, so I have learned to respect them:) Cheers!
Kelsie | the itsy-bitsy kitchen says
I just want to dive right into these pics. I looooove jalapeños! These sound like the perfect thing to munch on while I watch basketball next week so I’m adding jalapeños to my shopping list now 🙂
Thank you and have fun with them, Kelsie! They are so tasty prepared this way.