Almost everything is good deep fried, right? You have the crunchiness of the deep fried batter on the outside and your prize is in the middle of each bite!
And in this case, it’s fresh sliced jalapenos dipped in a buttermilk/cornmeal batter and deep fried to perfection– known as Jalapeno Bottle Caps! Doesn’t that just scream party food?
I hope you all had an awesome time celebrating the last weekend of summer! I’m a bit sad to see summer go… us Utahns only have to wait 8 to 9 months for the next sign of summer to be here. Nope. Not long. At. All.
With our weekend, we took the boys out to the farm– to pick tomatoes and jalapenos! Gatlon, of course had better things to do. You know how it was to be 16! We brought home a lot of fresh tomatoes and already canned all of them. I shared on Instagram how the guys were busy with it all.
But, I think I went a little over board with the picking of jalapenos.
I can’t help it. I’m a jalapeno hoarder! I can never have enough. It’s almost as bad as running low on butter. (Yes, a lot of you knows what that means! It’s tragic.)
After getting super excited when finding the abundance of jalapenos… there were just so many on the plants! I thought this was amazing that absolutely no one was over in this section! So, we filled our big box to the fullest! A full bushel.
I later found out after looking at the map of the field, that we had picked all of the super hot jalapenos! Maybe, that’s why little Easton’s upper lip was on fire when he took a broken jalapeno up to his nose to smell.
What level of heat do you like your jalapenos? Let’s just say, I wish I was in the mild to medium heat jalapeno section of the field! But, oh well. Let’s make some Jalapeno Bottle Caps!
Make sure to have a glass of (chocolate) milk on hand. Because, these babies can be spicy! (Well, at least this batch was.) Unless you pick some mild jalapenos! Then you’ll be fine, I promise.
These dipped jalapenos are easy to make and take very little time to fry up. Perfect for the hungry party crowd!
Making the batter is a breeze.
In a large mixing bowl, combine the all-purpose flour; cornmeal; paprika; onion and garlic powder; salt and pepper; and buttermilk.
After *carefully slicing your jalapenos, put into the batter.
*Carefully meaning, use latex gloves or try not to touch the insides of the jalapeno. Your hands will burn all day. I’m telling you from experience… the seeds and membranes (the white stuff inside with the seeds) can be evil.
Use a spoon to coat all of the pieces of jalapenos. Do this in three batches. No need to over crowd the party…
Heat up some peanut or vegetable oil in a frying pan to medium heat.
Put each battered covered piece of jalapeno gently into the heated oil. Cook for about 3 to 4 minutes on each side, depending on how hot your oil is. (I used a spatula instead of tongs to turn these over.)
Also, do this part in three batches as well. You do not want to over crowd your oil. You want these to cook and brown evenly.
Set the crispy jalapeno bites on some paper towels to drain the excess of the oil.
You may want to taste one before you serve them to your crowd. Because they will disappear very fast!
So, the next time you are trying to think of a fun (and spicy) appetizer to serve to your hungry party crowd… make up some Jalapeno Bottle Caps!
And, because you need some dippage to go with these… and ranch happens to by my absolute favorite choice of dip– I made some Homemade Ranch Dressing to go with these Jalapeno Bottle Caps. It was A.M.A.Z.I.N.G. The dressing is dairy-free and was created by one of my favorite bloggers, Cooking With Curls. Be sure to stop by and check out all of the amazing recipes Lisa creates. She is a lot like me and loves to cook from scratch!
Enjoy, my friends!
- 6 medium fresh jalapenos, sliced
- ½ cup all-purpose flour
- 2 tablespoons cornmeal
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- 1 cup buttermilk
- salt and pepper, to taste.
- 2 to 3 cups peanut or vegetable oil (Depending how deep your pan is, only fill it half way with the oil. When it get heated and the food is in there, it needs room to bubble. Do not over fill with oil.)
- Start to heat the oil in a large skillet to medium heat.
- In a large mixing bowl, combine the all-purpose flour; cornmeal; paprika; onion and garlic powder; salt and pepper; and buttermilk.
- In three batches, add the sliced jalapenos to the batter. Stir around with a small spoon to coat all of the slices.
- Spoon each of the batter covered jalapenos to the heated oil.
- Cook for 3 to 4 minutes on each side until golden brown. (Depending on the heat of your oil, it may cook faster or slower.)
- Use a spatula to gently turn each jalapeno over and cook for additional 3 to 4 minutes.
- Set the crispy jalapeno bites on some paper towels to drain the excess of the oil.