Description
These crispy and spicy jalapeño bottle caps are the perfect appetizer or snack for spice lovers. Sliced pickled jalapeños are coated in a seasoned flour mixture and fried to golden perfection. Serve them hot with ranch or chipotle mayo for a deliciously crunchy treat.
Ingredients
Pickled Jalapeños:
- 1 cup sliced pickled jalapeños (drained and patted dry)
Buttermilk:
- 1 cup buttermilk
Seasoned Flour Mixture:
- 1 cup all-purpose flour
- ½ cup cornmeal
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
Other:
- Vegetable oil (for frying)
- Ranch or chipotle mayo (for dipping)
Instructions
- Soak Jalapeños: Pour buttermilk into a shallow bowl and add sliced jalapeños. Let soak for 10–15 minutes.
- Prepare Dredge: In another bowl, whisk together flour, cornmeal, garlic powder, onion powder, smoked paprika, salt, and pepper.
- Heat Oil: Heat vegetable oil in a skillet to 350°F (175°C).
- Coat Jalapeños: Remove jalapeños from buttermilk, coat in flour mixture, and fry until golden.
- Drain and Serve: Transfer fried jalapeños to a paper towel-lined plate. Serve hot with ranch or chipotle mayo.
Notes
- For extra crunch, double dip the jalapeños by repeating the buttermilk and flour steps.
- Use pickled jalapeños for the best flavor and texture.
