Post by bee on Mar 8, 2007 14:10:53 GMT -5
I tried this new recipe out last night. We used to order these back in CO and they were called Texas Toothpicks. I sliced the jalapenos in slivers along with sweet onions and they turned out so good! The first batch I added too many in and they clumped together, but still edible! LOL
So, just add small amounts, if your oil is real hot they fry up in no time. I served them with the last of the Jalapeno Ranch Dressing (fatkat sent me). YUM
The batter was perfect!
Deep Fried Jalapeno Slices
These are addictively delicious. Spicy and best if served with melted nacho cheese sauce.
Makes 4 to 8 servings.
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon chili powder
1 teaspoon garlic powder
2 eggs
1 cup beer (I used Amberboch)
1/2 quart vegetable oil
2 cups sliced jalapeno peppers
1 Mix flour, salt, pepper, red chili powder, garlic powder, eggs, and beer together in a bowl.
2 In a deep fryer, or large pot heat oil to 365 degrees F (180 degrees C).
3 Dip the sliced jalapenos in the batter. Place battered jalapenos in deep fryer. The jalapenos are fully cooked when they float to the surface of the oil. They should be golden brown and crispy.
So, just add small amounts, if your oil is real hot they fry up in no time. I served them with the last of the Jalapeno Ranch Dressing (fatkat sent me). YUM
The batter was perfect!
Deep Fried Jalapeno Slices
These are addictively delicious. Spicy and best if served with melted nacho cheese sauce.
Makes 4 to 8 servings.
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon chili powder
1 teaspoon garlic powder
2 eggs
1 cup beer (I used Amberboch)
1/2 quart vegetable oil
2 cups sliced jalapeno peppers
1 Mix flour, salt, pepper, red chili powder, garlic powder, eggs, and beer together in a bowl.
2 In a deep fryer, or large pot heat oil to 365 degrees F (180 degrees C).
3 Dip the sliced jalapenos in the batter. Place battered jalapenos in deep fryer. The jalapenos are fully cooked when they float to the surface of the oil. They should be golden brown and crispy.