Fried Jalapenos (spicy & Sour) Recipe
Make Fried Jalapenos (spicy & Sour) Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pickled Jalapeños
Batter & Coating
Frying & Finishing
Method
Pickled Jalapeños
- 1
Prepare peppers
Wash jalapeños and slice into 1/4-inch rings. If you prefer less heat, remove seeds and membranes using a small spoon; otherwise leave seeds intact.
- 2
Make brine
In a small saucepan combine 1 cup distilled white vinegar, 1 cup water, 1 tablespoon granulated sugar, 1 teaspoon kosher salt, 1 teaspoon whole black peppercorns, 2 smashed garlic cloves and 1 bay leaf. Bring to a gentle simmer over medium heat, stirring until sugar and salt dissolve, 2–3 minutes. Remove from heat.
- 3
Pickle
Pack jalapeño rings into a clean heatproof jar or bowl. Pour hot brine over the peppers making sure they are submerged. Let cool to room temperature (about 30 minutes), then cover and refrigerate for at least 1 hour; for best flavor chill 3–6 hours or overnight. Drain well before frying, reserving a few tablespoons of pickling liquid if you like to add a little tang to the dipping sauce.
Batter & Coating
- 4
- 5
Make dry mix
In a bowl whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1/2 teaspoon baking powder, 1 teaspoon kosher salt, 1/2 teaspoon ground black pepper and 1/2 teaspoon smoked paprika.
- 6
Make wet batter
In a separate bowl lightly beat 1 large egg, then whisk in 1 cup cold sparkling water until just combined. The batter should be thin but coating—adjust with a tablespoon more sparkling water if needed.
- 7
Coat peppers
Dust each jalapeño ring in the dry flour mix, shake off excess, dip into the wet batter allowing excess to drip, then press into panko breadcrumbs to coat evenly. Place coated rings on a tray in a single layer while you finish coating the rest.
Frying & Finishing
- 8
Heat oil
Pour about 4 cups neutral oil into a heavy-bottomed pot or deep skillet, leaving at least 2 inches headspace. Heat oil to 350°F (175°C). If you don't have a thermometer, heat until a small piece of bread sizzles and browns in about 45–60 seconds.
- 9
Fry jalapeños
Fry the coated jalapeño rings in batches (do not overcrowd) for 2–3 minutes per batch, turning once, until golden brown and crisp. Use a slotted spoon or spider to transfer rings to a wire rack set over a baking sheet or paper towels to drain. Maintain oil temperature between 325–350°F by adjusting heat.
- 10
Season and serve
While still hot, sprinkle the fried jalapeños with 1/2 teaspoon coarse sea salt and 2 tablespoons chopped fresh cilantro. Serve immediately with lime wedges and about 3/4 cup creamy dipping sauce (optionally mixed with 1–2 tablespoons reserved pickling liquid for extra tang).
- 11
Storage
If you have leftovers, store cooled fried jalapeños in an airtight container in the refrigerator for up to 2 days. Re-crisp in a 375°F oven for 6–8 minutes before serving.