Jalapeño Bottle Caps

Crispy, golden, and full of flavor, these easy jalapeño bottle caps are the perfect appetizer or snack. Sliced jalapeños are battered, fried, and served with ranch.

Prep Time5

Fry Time15

Total Time20

Course: Appetizer

Cuisine: American

Keyword: Jalapeno Bottle Caps Recipe

Servings:

Calories: 187kcal

Ingredients

Canola oil, for frying
1 cup all-purpose flour
½ teaspoon salt
½ teaspoon smoked paprika
½ teaspoon garlic powder
¼ teaspoon black pepper
2 large eggs, lightly beaten
¾ to 1 cup American style lite beer (Miller Lite, Bud Lite or Coors Lite)
1 ½ cups fresh jalapeno slices, ¼ inch thick rings (from 4-5 large jalapenos)

Optional Dipping Sauce

Bottled or homemade ranch dressing

Instructions

Preheat canola oil in a heavy duty pot, or an electric deep fryer, to 365°F. Be sure to add enough oil to fill 3-4 inches deep in the pot, or to the fill line in the electric deep fryer. Line a large rimmed tray with paper towels and set aside.
Whisk together in a large mixing bowl the all-purpose flour, salt, black pepper, garlic powder and smoked paprika.
Add the lightly beaten eggs and ¾ cup lite beer to the bowl of dry ingredients and whisk until smooth. Add the remaining beer as needed to achieve a thinner than pancake consistency.
Add ½ cup of the fresh jalapeno slices to the beer batter and toss to coat all the jalapeno slices.
Using your fingers, or tongs, pick up individual slices of jalapenos, allowing excess batter to drip back into the bowl, then place the beer batter coated slices carefully into the hot oil.
Fry the first batch of jalapeno bottle caps for 4-5 minutes or just until lightly golden on both sides.
Using a spider scoop or wire skimmer, or a large metal slotted spoon, scoop out the fried jalapenos from the hot oil and place onto the paper towel lined tray to allow any excess oil to drain.
Repeat steps 4-7 until all the jalapeno slices have been battered and fried.
Once all the jalapeno bottle caps have been fried and drained on a paper towel, transfer them to a serving plate with a side of ranch dipping sauce to serve.

Notes

Depending on the size of your pot, or electric deep fryer, you may need to do 3-4 batches to ensure not overcrowding the hot oil. This will help ensure the jalapeno slices do not stick together when frying and the temperature of the oil from dropping too low when frying.
An American style lite lager beer was used to develop this recipe. You can substitute your favorite lite colored, and lite flavored, beer for the beer batter. You will need to remember that flavored craft style beers will impart their flavor to the batter for the jalapeno bottle caps.
Remember that when measuring your lite beer, you do not want to measure all the foam on top of the beer when poured. A little foam is fine.
If you prefer to not use lite beer to make your batter for the fried jalapenos, you can substitute unflavored seltzer water for the beer.
Be sure to keep the oil temperature at 365*F between batches. You can use a candy thermometer for accuracy if frying on the stove, or an electric deep fryer with automatic temperature regulation.

Nutrition