Description
Crispy and spicy Jalapeno Fries are a delicious appetizer made by coating halved, deseeded jalapeños in a seasoned flour and panko breadcrumb mixture, then frying them to golden perfection. Served hot with optional ranch or chipotle mayo, these fries offer a fiery crunch perfect for snack time or party platters.
Ingredients
Scale
Jalapeno Fries
- 1 pound jalapeño peppers, halved and deseeded
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large eggs, beaten
- 1 1/2 cups panko breadcrumbs
- Vegetable oil, for frying
- Ranch or chipotle mayo, for dipping (optional)
Instructions
- Prepare the Jalapeños: Slice the jalapeños lengthwise and carefully remove the seeds and membranes to reduce heat and allow for better coating.
- Mix Dry Ingredients: In a shallow bowl, combine the all-purpose flour, garlic powder, paprika, salt, and black pepper to create a seasoned flour mixture.
- Prepare Wet and Coating Stations: Beat the eggs in a second bowl and place the panko breadcrumbs in a third bowl to set up the dredging stations.
- Coat the Jalapeños: Working in batches, first dip each jalapeño half into the seasoned flour, ensuring an even dusting. Then, dip into the beaten eggs, followed by pressing into the panko breadcrumbs to fully coat. Press gently to secure the coating.
- Heat the Oil: In a heavy-bottomed pot, heat 2 inches of vegetable oil over medium-high heat until it reaches 350°F (175°C), ideal for frying.
- Fry the Jalapeno Fries: Fry the coated jalapeños in batches for 2 to 3 minutes until they turn golden brown and crispy. Use a slotted spoon to remove them carefully.
- Drain Excess Oil: Place the fried jalapeño fries on paper towels to absorb excess oil, keeping them crisp.
- Serve: Serve the jalapeno fries hot with ranch or chipotle mayo as an optional dipping sauce to complement the spicy crunch.
Notes
- For a milder version, soak the sliced jalapeños in milk for 30 minutes before coating.
- If you prefer to avoid frying, bake the coated jalapeños at 425°F for 15–18 minutes until crispy.
