Jalapeno Bottle Caps

Jalapeno Bottle Caps

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  • Prep Time


  • Total Time


  • Servings



  • 6

    medium fresh jalapenos, sliced

  • ½

    cup all-purpose flour

  • 2

    tablespoons cornmeal

  • ½

    teaspoon garlic powder

  • ½

    teaspoon onion powder

  • ½

    teaspoon paprika

  • 1

    cup buttermilk

  • salt and pepper, to taste.

  • 2 to 3

    cups peanut or vegetable oil (Depending how deep your pan is, only fill it half way with the oil. When it get heated and the food is in there, it needs room to bubble. Do not over fill with oil.)


1.Start to heat the oil in a large skillet to medium heat. 2.In a large mixing bowl, combine the all-purpose flour; cornmeal; paprika; onion and garlic powder; salt and pepper; and buttermilk. 3.In three batches, add the sliced jalapenos to the batter. Stir around with a small spoon to coat all of the slices. 4.Spoon each of the batter covered jalapenos to the heated oil. 5.Cook for 3 to 4 minutes on each side until golden brown. (Depending on the heat of your oil, it may cook faster or slower.) 6.Use a spatula to gently turn each jalapeno over and cook for additional 3 to 4 minutes. 7.Set the crispy jalapeno bites on some paper towels to drain the excess of the oil.


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