These zesty jalapeño bottle caps are the perfect appetizer for the weekend! Serve with a chilled savory dip!
One of the most fun things about cooking at home, besides enjoying homemade dishes, is learning something new. This delicious recipe for jalapeño bottle caps is popular and can seem a bit intimidating. But, once you have all of your ingredients, the process goes quickly. I have prepared this recipe using fresh jalapeños, but the pickled version just has so much more zesty flavor! Fried recipes, like jalapeño bottle caps, I reserve for special days. Game day, movie night or family game night are perfect nights to enjoy these special foods with family and friends.
In a large bowl, whisk together all of the ingredients for the batter in the order listed. Whisk until smooth and taste for salt. Cover and let sit for 30 minutes.
Drain the jalapeño rings and spread out onto a baking pan lined with paper towels to blot off excess moisture. Dust the jalapeños with flour, making sure they are evenly coated. Set aside.
Heat the oil to medium in a large nonstick frying pan for 5-7 minutes or until the temperature reaches 350ºF.
When oil is ready, using a fork, drop in batches some of the jalapeños into the batter. Once evenly coated, drop them individually into the hot oil. making sure you space them out. This will prevent them from sticking and clumping together.
After 1-2 minutes, use a clean fork, flip the jalapeños over and fry until golden and crispy. Use a slotted metal spoon or metal spider (spoon) to transfer bottle caps to baking pan. Keep warm in a low-temperature oven until you are done frying.
Serve right away or keep warm on low for an hour. Serve with a cool sour cream-based dip, such as ranch.
Need a quick batter solution? Dip jalapeño rings in a lightly beaten egg. Dredge through well-seasoned flour. Place onto a baking sheet and let set for 30-35 minutes. Fry as directed.