Description
These crispy and spicy jalapeño bottle caps are the perfect appetizer or snack for spice lovers. The pickled jalapeños are coated in a flavorful batter and fried to a golden perfection.
Ingredients
Units
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)
Other:
- Vegetable oil for frying
Instructions
- Prepare the jalapeños: Drain and pat dry the pickled jalapeño slices.
- Make the batter: In a bowl, mix buttermilk, flour, cornmeal, garlic powder, paprika, salt, pepper, and cayenne pepper (if using) until well combined.
- Coat the jalapeños: Dip each jalapeño slice in the batter, ensuring it’s fully coated.
- Fry the jalapeños: Heat vegetable oil in a deep fryer or skillet. Fry the coated jalapeños in batches until golden brown and crispy.
- Serve: Drain on paper towels and serve hot.
Notes
- For extra heat, add more cayenne pepper to the batter.
- Serve with ranch or blue cheese dressing for dipping.
Nutrition
- Serving Size: 1 serving
- Calories: 260 kcal
- Sugar: 2 g
- Sodium: 520 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 5 mg