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Fried Jalapeños

Make crispy fried jalapeños at home with beer batter! Spicy, golden, and ready in 20 minutes.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2
Course: Appetizer, Snack
Cuisine: Mexican
Ingredients Method

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)

Method
 

Step 1: Heat the Oil
  1. In a deep fryer or heavy pot, heat the oil to 180°C (350°F). You’ll need enough oil to fully submerge the jalapeño rings. Monitor temperature with a thermometer if possible.
Step 2: Make the Beer Batter
  1. 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: Prepare the Dry Coating
  1. In a small bowl, mix cornflour, salt, and black pepper. This dry coating helps the batter stick to the jalapeños for extra crunch.
Step 4: Coat the Jalapeños
  1. Toss the jalapeño rings in the dry coating, ensuring even coverage. Then dip each ring into the beer batter, allowing excess to drip off.
Step 5: Fry in Batches
  1. 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: Drain and Serve
  1. Remove fried jalapeños with a slotted spoon and place on paper towel-lined plate to drain excess oil. Serve hot with your favorite dipping sauce.