Description
These Jalapeño Bottle Caps are a crispy and spicy appetizer perfect for any gathering. Sliced pickled jalapeños are soaked in buttermilk, coated in a seasoned flour mixture, and fried to golden perfection. Serve these fiery bites with ranch or your favorite dipping sauce for a delicious snack!
Ingredients
Sliced Pickled Jalapeños:
1 cup
Buttermilk:
1 cup
All-Purpose Flour:
1 cup
Cornmeal:
½ cup
Garlic Powder:
1 teaspoon
Onion Powder:
1 teaspoon
Smoked Paprika:
½ teaspoon
Salt:
½ teaspoon
Black Pepper:
¼ teaspoon
Vegetable Oil:
for frying
Instructions
- Prepare Jalapeños: Drain and pat dry sliced jalapeños. Soak them in buttermilk for 15 minutes.
- Mix Coating: Combine flour, cornmeal, garlic powder, onion powder, smoked paprika, salt, and pepper in a bowl.
- Heat Oil: Heat vegetable oil to 350°F in a pot or skillet.
- Coat Jalapeños: Dredge buttermilk-soaked jalapeños in flour mixture and fry until golden brown and crispy.
- Drain and Serve: Transfer fried jalapeños to a paper towel-lined plate. Serve hot with dipping sauce.
Notes
- For extra spice, use hot pickled jalapeños or add cayenne pepper to the flour mixture.
- Best served fresh, but can be reheated in the oven to re-crisp.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Snack
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: ¼ batch
- Calories: 220
- Sugar: 2g
- Sodium: 460mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 5mg
