Ingredients for Beer Batter Fried Jalapeno Strips Onion Petals Pickles
- 1 pound large jalapeno peppers
- 1 (16 ounce) jar dill pickles
- 1 large onion
- 0 egg
- 1 (12 ounce) bottle beer
- 1 1/2 cups self-rising flour
- 0 seasoning salt
- vegetable oil, for frying
- 1/4 cup cornstarch
- 2 tablespoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup ice water
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How to Make Beer Batter Fried Jalapeno Strips Onion Petals Pickles
- In a large bowl, whisk together the beer, flour, cornstarch, baking powder, salt, and pepper until just combined. Do not overmix.
- Gently fold in the ice water until the batter is smooth but slightly lumpy.
- Prepare your jalapeno strips, onion petals, and pickle slices. Pat them dry with paper towels to remove excess moisture.
- Heat about 1 inch of vegetable oil in a large skillet or deep fryer to 350°F (175°C).
- Dip each jalapeno strip, onion petal, and pickle slice into the batter, ensuring they are fully coated.
- Carefully place the battered items into the hot oil in batches, avoiding overcrowding the pan.
- Fry for 2-3 minutes per side, or until golden brown and crispy. Remove with a slotted spoon and place on a wire rack to drain excess oil.
- Serve immediately with your favorite spicy ranch dipping sauce.
Nutrition Information (Approximate per serving)
Sodium
33 g
Sugar
16g
Fat
1g
Carbs
8g
