Ingredients
- 1 cup fresh jalapeño slices
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 2 large eggs
- 1 cup sparkling water
- 2 cups canola oil (for frying)
Instructions
- Wash jalapeños and slice into thin, even rounds. Remove seeds if a milder flavor is desired.
- In a bowl, mix flour, salt, smoked paprika, garlic powder, and black pepper.
- In another bowl, beat eggs and add sparkling water, mixing until smooth.
- Gradually whisk dry ingredients into wet mixture to form a smooth batter.
- Heat canola oil in a deep pan to 175°C (350°F).
- Dip jalapeño slices into the batter, coating evenly.
- Carefully place coated slices into hot oil in small batches.
- Fry for 2–3 minutes until golden brown and crispy.
- Remove with a slotted spoon and drain on paper towels.
- Serve immediately while hot.
Notes
- Remove seeds for less heat or keep them for extra spice.
- Maintain proper oil temperature for crispiness.
- Do not overcrowd the pan while frying.
- Add cornstarch to batter for extra crunch.
- Double-dip for a thicker coating.
- Store leftovers in the refrigerator up to 2 days.
- Reheat in oven to restore crispiness.
- Serve with dips like ranch or garlic sauce.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Snack
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 2g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0.1g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 95mg
