Gearing up for the big tailgate #SundaySupper this is another of our favorite game day recipes. But these fiery bites of goodness don’t need to be saved for a gameday, sometimes we like to make a few appetizers and call it dinner. It’s a change up from the typical dinner routine for those nights you feel like you are in a rut. Do you see those spring rolls? Those are the Southwestern Spring Rolls I will be sharing on Sunday!
We have experimented with both fresh and pickled jalapenos and I think a mixture of both is my favorite. The fresh jalapenos are way hotter than the pickled. Eating all fresh jalapeno is a little too intense for me, but throw in a few pickled and I can handle it.
- ½ cup flour
- ½ tsp salt
- ½ tsp pepper
- ½ tsp chili powder
- ½ tsp garlic powder
- 1 egg
- ½ cup beer
- Sliced jalapenos, mixture of fresh and pickled
- Vegetable oil for frying
- Ranch dressing, for dipping
- In a deep fryer or sauce pan, heat 1 ½ – 2 inches of oil to 365 degrees (or over medium high heat)
- Mix flour, spices, egg, and beer together in a medium bowl. Add jalapeno slices to the batter. Toss to cover
- Using a fork to fish the jalapenos out of the batter, drop them in the hot oil, and allow to fry for about 2-3 minutes. When golden brown and crispy remove from oil and set on a paper towel lined plate to drain.