Description
These crispy and spicy jalapeño bottle caps are the perfect appetizer or snack for any occasion. The pickled jalapeños are coated in a flavorful batter and fried to golden perfection.
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)
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.
- Coat the jalapeños: Dip the jalapeños in the batter until fully coated.
- Fry: Heat vegetable oil in a skillet and fry the coated jalapeños until golden brown.
- Serve: Drain on paper towels and serve hot.
Notes
- For extra heat, add more cayenne pepper to the batter.
- Serve with a dipping sauce like ranch or aioli.
Nutrition
- Serving Size: 1 serving
- Calories: 250 kcal
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 30 mg
Keywords: spicy appetizer, jalapeño recipe, fried snack