Beer-Batter Fried Jalapeno Strips, Onion Petals & Pickles |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 10 |
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This is my favorite recipe for fried jalapeno strips... but it works equally as well for fried onion rings (or petals) and, if you're so inclined, it's an excellent coating for fried pickles. Try them all at once, if you like. This recipe makes plenty of batter. Serve with Spicy Ranch Dipping Sauce. Ingredients:
30 jalapeno peppers, washed, seeded and cut into 'spikes |
1 (16 ounce) jar dill pickles, sandwich slices drained |
2 onions (cut into either rings or petals) |
1 egg |
1 (12 ounce) can beer |
1 1/2 cups self-rising flour |
1 teaspoon seasoning salt |
vegetable oil (for frying) |
Directions:
1. Slice onion and jalapeno as desired, and pat dry pickles onto paper towels.
2. In a large bowl, whisk together egg, beer, flour and seasoned salt.
3. Heat oil in heavy skillet or a fry-cooker, following manufacturer's directions.
4. Dip vegetables into batter, allowing excess batter to drip off.
5. Fry in batches, about 3 or 4 minutes per batch, or until lightly browned.
6. Drain onto paper towels. Serve immediately.
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