If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #ChiliPepperMadness on Instagram so we can take a look. I always love to see all of your spicy inspirations. Thanks! – Mike H. I probably ate half of them as we were taking the photo for this post. In restaurants, they are often served as appetizers with a cooling sauce, like ranch or a blue cheese dip, but I enjoy them most when they are included as the crunchy topping of a sandwich. Jalapeño heaven, my friends. Yes, we’re now entering Mike’s jalapeno obsession territory. Again. #JalapenoObsession They are a great crunchy addition to sandwiches or salads, but they’re also ideal for a fun appetizer or crunchy-spicy snack. Serve them with ranch or blue cheese to send them over the top! Get your batter going. A bit of flour, seasonings - I used garlic powder and paprika, salt and pepper, but feel free to mix that up - couple of eggs, 4 ounces of beer. Preheat the oil. heat your oil in a large pot or get your fryer going. Fry the jalapeños. Dip your jalapeno slices into the batter then fry them in batches, a few minutes each, until they are golden. Drain the oil. Strain them out and drain them a couple minutes on paper towels. For the very best results, don’t use the microwave to reheat them - use the air fryer instead! The air fryer will return that crispy consistency that makes the jalapeño bottle caps so good. NOTE: This recipe was updated on 5/23/24 to include new photos and information. It was originally published on 6/1/2016.
