Crispy Pickled Jalapeño Bottle Caps Recipe
Crispy and spicy jalapeño bottle caps make for a perfect appetizer or snack. These pickled jalapeño slices are coated in a flavorful buttermilk batter with cornmeal and spices, then deep-fried to golden perfection, delivering a satisfying crunch with a kick of heat.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Frying
- Cuisine: American
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 Pickled Jalapeños: Drain the pickled jalapeño slices thoroughly and pat them dry with paper towels to remove excess moisture, which helps the batter stick better and results in a crispier fry.
- Make the Batter: In a mixing bowl, whisk together the buttermilk, all-purpose flour, cornmeal, garlic powder, smoked paprika, salt, black pepper, and cayenne pepper if using. The batter should be smooth and slightly thick to properly coat the jalapeño slices.
- Heat the Oil: In a deep skillet or frying pan, heat vegetable oil to 350°F (175°C). Use enough oil to submerge the jalapeño slices for even frying.
- Batter the Jalapeños: Dip each jalapeño slice into the batter, ensuring it is fully coated. Let any excess batter drip off before placing into the hot oil.
- Fry the Jalapeño Caps: Carefully place the battered jalapeño slices into the hot oil in batches, avoiding overcrowding. Fry for about 2-3 minutes or until golden brown and crispy.
- Drain and Serve: Remove the fried jalapeño caps with a slotted spoon and place them on a plate lined with paper towels to absorb excess oil. Serve warm as a spicy snack or appetizer.
Notes
- For an extra spicy kick, leave the seeds intact or add more cayenne pepper in the batter.
- Use fresh buttermilk for best flavor and texture in the batter.
- Be sure the oil temperature stays steady at 350°F to ensure crispy, not greasy, jalapeño caps.
- This recipe is best enjoyed immediately after frying for optimal crispiness.
- You can serve these with ranch dressing or a spicy aioli for dipping.
Keywords: jalapeño bottle caps, fried jalapeño slices, pickled jalapeños, spicy appetizers, crispy snacks
Find it online: https://mjrecipe.com/crispy-pickled-jalapeno-bottle-caps-recipe/