Description
These Jalapeño Bottle Caps are crispy, spicy, and perfect for snacking or as a crowd-pleasing appetizer. Pickled jalapeño slices are coated in a seasoned batter and fried to golden perfection. Serve them hot with ranch or your favorite dipping sauce for a delicious kick!
Ingredients
Scale
Pickled Jalapeños:
- 1 cup pickled jalapeño slices, drained and patted dry
Batter:
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
Others:
- Vegetable oil for frying
Instructions
- Soak the Jalapeños: Place jalapeño slices in buttermilk for 15 minutes.
- Prepare the Batter: Mix flour, cornmeal, garlic powder, paprika, salt, and pepper.
- Heat Oil: Heat vegetable oil to 350°F (175°C).
- Coat and Fry: Dredge jalapeños in flour mixture and fry until golden.
- Drain and Serve: Remove from oil, drain, and serve hot with dipping sauce.
Notes
- You can use fresh jalapeños for a different texture and heat level.
- Coat jalapeños thoroughly for crispiness.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 220
- Sugar: 1g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 2mg
