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Crispy Jalapeño Bottle Caps Recipe

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5 from 61 reviews

Crispy and spicy Jalapeño Bottle Caps are a delightful snack featuring pickled jalapeño slices coated in a flavorful seasoned batter and deep-fried to golden perfection. Perfect as an appetizer or party treat, this recipe balances heat and crunch for an irresistible bite.

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

  1. Prepare the jalapeños: Drain the pickled jalapeño slices thoroughly and pat them dry with paper towels to remove excess moisture. This step ensures the batter adheres well and prevents oil splatters during frying.
  2. Mix the batter: In a mixing bowl, whisk together the buttermilk, all-purpose flour, cornmeal, garlic powder, smoked paprika, salt, black pepper, and optional cayenne pepper. Stir until you get a smooth, thick batter that can coat the jalapeño slices evenly.
  3. Heat the oil: In a deep skillet or frying pan, pour enough vegetable oil to reach about 2 inches depth for deep frying. Heat it over medium-high heat to approximately 350°F (175°C), ensuring the oil is hot enough for frying but not smoking.
  4. Coat the jalapeños: Dip each dried jalapeño slice into the batter, ensuring it is fully coated. Let any excess batter drip off before frying to avoid clumps.
  5. Fry the bottle caps: Carefully place the battered jalapeño slices into the hot oil in batches, avoiding overcrowding. Fry them for about 2 to 3 minutes per side or until golden brown and crispy. Use a slotted spoon to turn them gently for even cooking.
  6. Drain excess oil: Once fried, transfer the jalapeño bottle caps onto a paper towel-lined plate to absorb excess oil. Allow them to cool slightly before serving.
  7. Serve: Serve the crispy jalapeño bottle caps warm as a spicy snack or appetizer. They pair well with ranch dressing or a creamy dipping sauce of your choice.

Notes

  • Ensure the pickled jalapeño slices are well drained and dried to prevent the batter from becoming soggy.
  • Adjust cayenne pepper quantity based on your preferred spice level.
  • Maintain the oil temperature consistently to achieve even frying and a crispy texture.
  • Use a thermometer for accurate oil temperature or test with a small bit of batter before frying the entire batch.
  • Store leftovers in an airtight container and reheat in an oven or air fryer to retain crispiness.

Find it online: https://amandafood.com/crispy-jalapeno-bottle-caps-recipe/