Fried Jalapenos Recipe

Prepare jalapeños

Rinse the jalapeños and pat dry. Wearing gloves if preferred, slice each jalapeño lengthwise and remove seeds and membranes with a small spoon for milder heat, leaving the stem on if desired for presentation. If you prefer whole fried jalapeño poppers, you can instead halve and remove seeds but this recipe uses halves.

Make filling

In a medium bowl, combine softened cream cheese, shredded cheddar, garlic powder, onion powder, chopped cilantro (if using), and black pepper. Mix until smooth and homogenous. Taste and adjust seasoning. Use a small spoon or piping bag to fill each jalapeño half about three-quarters full with the cheese mixture. Place filled jalapeños on a tray and refrigerate for 15–20 minutes to firm up the filling while you prepare the batter and oil.

Make batter

In a medium bowl whisk together the all-purpose flour, cornstarch, baking powder, salt, and sugar. In a separate small bowl lightly beat the egg. Add the beaten egg and cold sparkling water to the dry ingredients and whisk until just combined; small lumps are fine. The batter should be thick enough to coat but still pourable—add up to 1 tablespoon more cold water if too thick. If you prefer an extra-crispy texture, spread the panko on a plate for dredging.

Dredge

Working in batches, dip each chilled, filled jalapeño half into the batter, allowing excess to drip off, then optionally press into panko breadcrumbs to coat thoroughly. If not using panko, batter alone will fry crisp and light. Place battered jalapeños on a wire rack while heating the oil.

Heat oil

Pour oil into a deep, heavy pot or Dutch oven to a depth of about 2–3 inches (about 3–4 cups depending on vessel). Heat oil over medium-high heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter into the oil; it should sizzle and rise steadily without browning immediately.

Fry jalapeños

Fry the battered jalapeños in small batches (3–4 pieces at a time, depending on pot size) for 2–3 minutes, turning once with a slotted spoon, until golden brown and the filling is heated through. Avoid overcrowding, which lowers oil temperature and makes coating soggy. Maintain oil temperature at about 325–350°F by adjusting heat between batches.

Drain

Using a slotted spoon, transfer fried jalapeños to a paper towel–lined tray or wire rack to drain excess oil. Sprinkle a light pinch of salt over the hot jalapeños immediately, if desired.

Serve the fried jalapeños warm with lime wedges and a dipping sauce such as ranch or chipotle mayo. Squeeze lime over them just before eating for brightness. Leftovers keep in an airtight container in the refrigerator for up to 2 days; reheat in a 375°F (190°C) oven for 6–8 minutes to re-crisp.