Jalapeno Tempura Recipe

Clean and prep jalapeños

Rinse the jalapeños and pat dry. For milder heat, slice each pepper lengthwise and remove seeds and membranes with a small spoon; for medium heat leave some seeds. Alternatively, leave whole for a bolder presentation. If halving or slicing, cut into 1/2-inch thick slices or lengthwise halves.

Set up work station

Place a wire rack over a baking sheet lined with paper towels. Fill a medium, heavy-bottomed pot or deep fryer with oil to a depth of about 2 inches (leave room so oil won't overflow). Clip a thermometer to the side to monitor temperature, or be ready to test with a small drop of batter.

Mix dry ingredients

In a medium bowl, lightly whisk together the all-purpose flour, rice flour (or cornstarch), baking powder (if using), and white pepper or cayenne (if using). Do not overmix; keep the flour mixture airy.

Combine wet ingredients

In a separate small bowl beat the egg lightly. Add the ice-cold sparkling water and stir to combine. Keep this mixture very cold — you can set the bowl in a larger bowl filled with ice for a minute if desired.

Make batter

Pour the egg and sparkling water into the dry ingredients and very gently fold once or twice with chopsticks or a fork. The batter should be lumpy and slightly runny — do not overwork or smooth it. Add the ice cubes to the batter bowl to keep it cold while frying; remove them just before dipping.

Heat oil

Heat the oil over medium-high heat until it reaches 350–375°F (175–190°C). If you don't have a thermometer, test by dropping a small amount of batter into the oil — it should sizzle and rise to the surface quickly without burning.

Batter and fry jalapeños

Working in small batches (3–4 pieces at a time so oil temperature remains steady), remove the ice cubes from the batter. Hold a jalapeño by the stem (or use tongs for slices), dip it into the batter to coat evenly, letting excess drip off, then gently lower into the hot oil. Fry until the tempura coating is crisp and pale golden, about 1.5–3 minutes depending on size. Turn if necessary for even browning.

Drain and season

Use a slotted spoon or spider to transfer fried jalapeños to the wire rack to drain and stay crisp. Immediately sprinkle with fine sea salt to taste. Continue with remaining jalapeños, allowing oil to return to temperature between batches.

Finish

If making whole peppers and the interior needs more cooking, fry briefly a second time at 375°F (190°C) for 20–30 seconds to finish without over-browning (optional double-fry technique).

Whisk together soy sauce, mirin (or rice vinegar), sesame oil, and sugar or honey in a small bowl until sugar is dissolved. Stir in sliced green onion and sprinkle with toasted sesame seeds if using. Serve alongside the hot tempura jalapeños.

Serve the jalapeño tempura immediately while hot and crisp with the dipping sauce on the side. Provide napkins — these are best eaten right away.