Fried Jalapeños
Turn up the heat with these crispy Fried Jalapeños—a spicy, crunchy snack that’s perfect for parties, game day, or anytime you’re craving something bold and addictive. Fresh jalapeño slices are lightly coated in seasoned cornflour, dipped in a cold beer batter, and fried to golden perfection. Serve them hot with your favorite dipping sauce and watch them disappear in seconds!
Why You’ll Love This Recipe
Crispy and Spicy – The beer batter fries up light and crispy, while the jalapeños bring the perfect level of heat.
Perfect Party Snack – These are a hit at gatherings and pair wonderfully with cold drinks.
Customizable Heat – Remove the seeds for a milder snack or leave them in for a fiery crunch.
Fast and Easy – Ready in under 30 minutes with simple ingredients.
Deliciously Dippable – Pairs perfectly with ranch, lime crema, or chipotle mayo.
Key Ingredients
For the Beer Batter:
Self-Rising Flour – Helps create a puffy, crispy coating. Substitute with all-purpose flour + baking powder if needed.
Cornflour (Cornstarch) – Adds crunch and helps bind the batter.
Baking Powder – Gives the batter a light, airy texture.
Cold Pale Ale – Essential for a bubbly, crisp batter. Non-alcoholic beer or sparkling water can be used as alternatives.
Additional Ingredients:
Fresh Jalapeños – Sliced into rings. Remove seeds to reduce the heat.
Cornflour (Cornstarch), Salt, and Pepper – For the dry coating to help the batter stick.
Neutral Oil – For deep frying. Vegetable, canola, or peanut oil work best.
Ingredients
For the Beer Batter:
1 cup (120 g) self-rising flour (or see substitutions if needed)
2 tablespoons cornflour (also known as cornstarch in the U.S.)
1/2 teaspoon baking powder
1 cup (240 ml) cold pale ale (must be well-chilled for best results; see swaps for non-alcoholic options)
Additional Ingredients:
Neutral oil for deep frying (vegetable, canola, or peanut oil work well)
3 tablespoons cornflour (cornstarch)
1/2 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper
8 fresh jalapeño peppers, sliced into 1/2 cm thick rings (remove seeds if you prefer less heat)
Instructions
- Heat the Oil
Preheat oil to 180°C (350°F) in a deep fryer or heavy pot. Ensure there’s enough oil to fully submerge the jalapeño rings.
- Prepare the Beer Batter
In a mixing bowl, whisk together 1 cup self-rising flour, 2 tablespoons cornflour, and ½ teaspoon baking powder. Gradually pour in 1 cup chilled pale ale, whisking until smooth and lump-free.
- Make the Dry Coating
In a separate bowl, mix 3 tablespoons cornflour, ½ teaspoon salt, and ½ teaspoon black pepper.
- Coat the Jalapeños
Toss sliced jalapeños in the dry cornflour mixture, coating evenly. Then dip each ring into the beer batter, ensuring full coverage.
- Fry Until Golden
Gently lower battered jalapeños into hot oil. Fry in batches for 1–2 minutes or until golden and crispy. Avoid overcrowding.
- Drain and Serve
Transfer fried jalapeños to a paper towel-lined plate. Serve immediately with ranch, chipotle mayo, or your favorite dipping sauce.
Expert Tips
Use Ice-Cold Beer – A chilled beer ensures a light, airy batter. Keep it cold until just before mixing.
Don’t Overcrowd the Pan – Fry in batches to keep the oil temperature steady and achieve even crispiness.
Use a Thermometer – Keep the oil at 350°F for best results. Too hot and they’ll burn; too cold and they’ll get soggy.
Seed the Peppers – For a milder version, remove seeds before slicing.
Try Other Peppers – Not into jalapeños? Try banana peppers, poblano rings, or even onion slices.
Important Notes When Making This Recipe
Test One First – Fry a single jalapeño first to make sure the batter is sticking and the oil temperature is right.
Serve Immediately – These are best hot and crispy. They soften as they cool.
Adjust the Beer – You can substitute with non-alcoholic beer, soda water, or even club soda.
Prep Everything First – Once the batter is mixed, work quickly so it stays cold and bubbly.
Nutrition Information (Per 6-8 rings; estimate)
| Nutrient | Amount |
|---|---|
| Calories | 200–250 kcal |
| Fat | 14g |
| Carbs | 20g |
| Protein | 2–3g |
| Sodium | 300–350mg |
| Fiber | 1g |
Note: Nutrition will vary depending on oil absorption and size of jalapeños.*
Frequently Asked Questions
Q: Can I make these ahead of time?
A: These are best served fresh, but you can prep the jalapeños and batter ahead—just fry right before serving.
Q: Can I bake them instead of frying?
A: This specific batter is not suited for baking. For oven-fried jalapeños, use a breadcrumb coating instead.
Q: What if I don’t have self-rising flour?
A: Use 1 cup all-purpose flour + 1½ tsp baking powder + ¼ tsp salt.
Q: Are they very spicy?
A: It depends! Removing the seeds reduces the heat. Jalapeños vary in spiciness, so taste one beforehand if needed.
Q: Can I use a different beer?
A: Yes, any pale ale, lager, or even non-alcoholic beer or sparkling water works well.