Fried Jalapenos Recipe
Make Fried Jalapenos Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Breading & Frying
Optional Filling & Serving
Method
Breading & Frying
- 1
Prepare peppers
Wash jalapeños and pat dry. Wearing gloves if you prefer, slice a lengthwise slit in each pepper and remove seeds and membranes with a small spoon for milder heat; for whole fried rounds, leave peppers whole and trim stems. If making stuffed poppers, remove seeds and stuff with cream cheese mixture (see optional filling).
- 2
Make batter
In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, black pepper, paprika, and garlic powder until evenly combined. In a separate small bowl, lightly beat the egg, then whisk into the dry mixture. Gradually add the cold club soda (or cold beer) while whisking until a smooth, slightly thick batter forms. Batter should coat the back of a spoon; adjust with up to 2 tablespoons additional soda if too thick.
- 3
Heat oil
Pour vegetable oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1 to 1.5 inches (about 1 to 1.5 cups in a 8–10 inch pan). Heat over medium-high until the oil reaches 350°F (175°C). If you don't have a thermometer, test with a drop of batter—the batter should sizzle and rise immediately.
- 4
Coat and fry
Working in small batches (3–4 peppers at a time), hold each pepper by the stem and dip into the batter to fully coat; let excess drip off. Carefully lower into the hot oil and fry, turning occasionally, until golden brown and crisp—about 2.5 to 4 minutes depending on size. Avoid overcrowding; maintain oil temperature between 325–350°F (160–175°C).
- 5
Drain and finish
Use a slotted spoon to transfer fried jalapeños to a wire rack set over a baking sheet or paper towels. Sprinkle with a light pinch of salt while still hot. Repeat with remaining peppers. If frying stuffed poppers, fry until filling is hot and exterior is golden (about 3–5 minutes).
- 6
Serve
Let rest 1–2 minutes to cool slightly. Serve warm with ranch or your preferred dipping sauce and lime wedges for squeezing.
Optional Filling & Serving
- 7
Prepare filling (optional)
In a small bowl, mix softened cream cheese, shredded cheddar, and crumbled bacon until smooth and combined. Taste and adjust seasoning with a pinch of salt and pepper.
- 8
Stuff peppers (optional)
Using a small spoon or piping bag, fill each seeded jalapeño with about 1 tablespoon of the cheese mixture. Press gently to compact and wipe any excess from the outside so batter adheres well.
- 9
Garnish & serve (optional)
After frying and draining, sprinkle stuffed peppers with extra shredded cheddar or chopped bacon if desired. Serve with dipping sauce and lime wedges.