Make your own crispy, crunchy, restaurant style battered and fried Jalapeño Bottle Caps (fried jalapeno pepper slices) at home! Spicy and delicious, they are the perfect appetizer or snack. They're also amazing when tossed onto sandwiches and burgers!
Jalapeño Bottle Caps Recipe
I've seen these wonderful fried jalapeño slices in restaurants for years, but oddly enough I've never made them. Silly me. They're great little bites of spicy crunchiness and they're rather addictive, so beware if you make them.
I probably ate half of them as we were taking the photo for this post.
In restaurants, they are often served as appetizers with a cooling sauce, like ranch or a blue cheese dip, but I enjoy them most when they are included as the crunchy topping of a sandwich.
Jalapeño heaven, my friends. Yes, we're now entering Mike's jalapeno obsession territory. Again. #JalapenoObsession
What are jalapeno bottle caps?
Jalapeno bottle caps are battered and fried jalapeno pepper slices. They resemble bottle caps when they are cooked, hence the name.
They are a great crunchy addition to sandwiches or salads, but they're also ideal for a fun appetizer or crunchy-spicy snack. Serve them with ranch or blue cheese to send them over the top!
Ingredients in Fried Jalapenos
- Jalapeno peppers
- All-purpose flour
- Garlic powder
- Paprika
- Salt and pepper
- Eggs
- Light beer
- Peanut or vegetable oil
How to Make this Jalapeno Bottle Caps Recipe
Slice the peppers. You start out by slicing up a jalapeño or 10 into rings.
Get your batter going. A bit of flour, seasonings - I used garlic powder and paprika, salt and pepper, but feel free to mix that up - couple of eggs, 4 ounces of beer.
Make the batter. Whisk it all together to form your batter. Adjust the amount to the number of jalapeno bottle caps you'll be making -- and chowing down.
Preheat the oil. heat your oil in a large pot or get your fryer going.
Fry the jalapeños. Dip your jalapeno slices into the batter then fry them in batches, a few minutes each, until they are golden.
Drain the oil. Strain them out and drain them a couple minutes on paper towels.
Recipe Tips and Notes
- Buttermilk or beer. You can also include buttermilk instead of beer in the batter for a slightly different texture. I went without and they turned out great.
- Don't overheat the oil. Don't overheat the oil to the point of smoking. It's perfect when you can drop a tiny drop of water into the oil and it sizzles up right away.
- Don't overcrowd the oil. Work in batches! If you have way too many jalapeños in the oil, the temperature of the oil will decrease and the jalapeños won't quite fry right.
Storage
Once cooled to room temp, you can store any leftover fried jalapeños you have in an airtight container in the fridge for up to 3 days.
For the very best results, don't use the microwave to reheat them - use the air fryer instead! The air fryer will return that crispy consistency that makes the jalapeño bottle caps so good.
Try Some of My Other Popular Appetizers and Snacks
If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #ChiliPepperMadness on Instagram so we can take a look. I always love to see all of your spicy inspirations. Thanks! -- Mike H.
Jalapeno Bottle Caps Recipe (Fried Jalapeno Slices)
Ingredients
- 3 fresh jalapeno peppers sliced into rings
- ½ cup all-purpose flour
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- salt and pepper to taste
- 2 large eggs
- 4 ounces light beer
- 2 to 3 cups peanut or vegetable oil enough to cover the battered jalapeno peppers
Instructions
- Heat the oil in a large pan to medium heat. Do not let it boil.
- In a large mixing bowl, add flour, garlic, paprika and salt and pepper. Mix well.
- Add the eggs and beat into a batter.
- Stir in the beer.
- In batches, coat the sliced jalapeno peppers in the batter.
- Fry the battered peppers about 5-6 minutes each, turning if needed, until golden.
- Drain on paper towels and serve.
Video
Notes
Nutrition Information
This recipe was updated on 7/28/18 to include new photos and a video. It was originally published on 6/1/2016.
Mark says
Great recipe and easily customizable with additional spices if you choose. I used this recipe on fresh jalapenos, dill pickle slices, and sliced onions, and all came out great! I also fried them in avocado oil to make it a heart-healthy treat. Thanks Mike!
Mike H. says
You are very welcome, Mark. I am happy that you like it! =)
Kim Conroy says
Loved these, they came out perfect! Great with ranch dressing.
Mike Hultquist says
Excellent! Thanks, Kim! Thanks for sharing this! =)
Dezne Jackson says
Do you have to use beer? I have all the ingredients except beer ♀️
Mike Hultquist says
Dezne, no you can skip the beer and use sparkling water or something fizzy, like Sprite or 7-Up. Or, just water, though the bubbles make them more airy.
Robin says
Made exactly as posted and these are dangerous!! So good!! I might even use the batter for fried okra. Thank you!!
Mike Hultquist says
Outstanding, Robin! We love this one! Glad you do, too!
Anastasia says
What temp should the oil be??
Mike Hultquist says
Between 350-375 degrees F for frying.
Virginia says
Would love to try these- do they have to be served warm? Is there a dip?
Mike Hultquist says
I prefer them warm, Virginia. You can use any dip you like, like a simple sour cream dip, or a mustard sauce/dip. Enjoy!
Teresa says
I loved it and it was easy to make i am going to try it with other peppers . Thanks
Mike Hultquist says
Thanks, Teresa!
William says
Used buttermilk instead of beer and coating was a little on the thick side
Michael Hultquist - Chili Pepper Madness says
Glad you enjoyed it, William! A touch of stock or water would help thin it slightly. Cheers!
Mo says
Coat these in honey while still warm, perfection!
Michael Hultquist - Chili Pepper Madness says
Very nice! Love it!
Sally says
Dip them in flour first and then egg and crumbs or flour again. The coating will adhere better
Michael Hultquist - Chili Pepper Madness says
Go for it, Sally. That method works fine as well.
Gracy says
Cold or room temp beer?
Michael Hultquist - Chili Pepper Madness says
Gracy, use room temp, but chilled is fine.
Jean-Marc says
Can we freeze them?
Michael Hultquist - Chili Pepper Madness says
Jean-Marc, I have not tried to freeze these. They are fried, so I believe they would lose their crispiness from freezing. If you try it, let me know how it goes.
john yardley says
thank you you too
Cathy says
Made these today. Air fryer did not do so good ☹️
Fried the 2nd batch and they were awesome.
My husband said they were better than the restaurant we got them at
Michael Hultquist - Chili Pepper Madness says
Thanks, Cathy. Sorry to hear about the air fryer. Glad he enjoyed them in the end!
Jani says
Batter was pretty thin so mine came out with only a thin fried layer on the outside.
Michael Hultquist - Chili Pepper Madness says
Sorry to hear, Jani!
Mitsui says
Can this be made in air fryer?
Michael Hultquist - Chili Pepper Madness says
Mitsui, yes, you should be able to make these in an air fryer, though make sure they are spread out enough in the basket. If you try it, let me know how they turn out, and if they are nice and crispy.
Crystal says
These are delicious!! I used buttermilk in place of bear so goooood!!!!
Michael Hultquist - Chili Pepper Madness says
Excellent! Glad to hear it, Crystal! These are so good.
EGbluesuede says
Love 'em with one change. I added 1/4 cup of corn starch, using a similar flour to corn starch ration that I use for fried chicken. I don't really know the science behind it, but to me it always creates a great fried coating and crunch.
Lesley says
They Are good next time I make them I will try a thicker batter . They are differently hot but good
Michael Hultquist - Chili Pepper Madness says
Thanks, Lesley! Glad you enjoyed them!
Joni S says
Fantastic! I think I will make the batter thicker next time though. I made these to add to my calamari tmrw but there may be none left by then! Just a mild heat on the tongue. Will crisp them up more tmrw with a few minutes in the air fryer!
Michael Hultquist - Chili Pepper Madness says
Thanks, Joni! I know, I always have to make a double batch because I keep eating them!
Thomas says
Great flavor. Substituted Paprika with Old Bay. Used an IPA for beer. Not sure if the beer cause the problem, but it turned out more like a jalapeño omelette. Had issues with the better sticking to the jalapeños. Ended up topping the jalapeños with the excess batter. Either way, it still tasted delicious.
Michael Hultquist - Chili Pepper Madness says
Not sure, Thomas, but I use this beer batter for a lot of recipes. It is possible that the batter will slip off if the fry oil isn't not enough. Glad you enjoyed the flavor.
Tami says
I would try scrubbing the waxy coating off with a vegetable scrub brush before you coat them or try par boiling when you buy jalapenos in the store they often coat them in a waxy substance to keep them fresher longer and more pleasing to the eye it helps batter stick better
Aimee says
I was looking at these, and wanting to make them, but trying to avoid wheat due to it's extensive genetic cross breeding through time making it have more defenses hence so many people with wheat allergies, leaky gut, irritable bowels, and celiacs disease, and the Pakora idea was mentioned. I did some research, and am very excited to try it.
We love Jalapenos...
😀
Michael Hultquist - Chili Pepper Madness says
Let me know how they turn out for you this way, Aimee.
Michele says
Michael, For clarification purposes: Did you use the beer and the eggs along with the spices you mentioned? Thanks!
Michael Hultquist - Chili Pepper Madness says
Michele, yes, I used it all to make the batter. Let me know how it turns out for you. Sometimes you need to add a touch more beer or other liquid to get the exact consistency you need.
Kathy Pavlak says
Michael, have you ever tried this recipe with any other peppers such as pablano peppers? Thinking of a pepper a little less spicy for the kiddo’s. Maybe frying takes the heat down a notch? The recipe sounds amazing!
Michael Hultquist - Chili Pepper Madness says
Kathy, absolutely. This can work with pretty much any pepper. Only issue would be the size of the rings. Some peppers are quite hollow, so could make it hard for the batter to stick. You might try it with sweet peppers, or chop them into rectangles instead of rings to help the batter stick. Let me know how it turns out for you.
Donna says
Can't wait to try these! They look delicious. What could I substitute for the beer? Is that the special ingredient that you can't substitute? I don't have any of that on hand. Thanks again!
Michael Hultquist - Chili Pepper Madness says
Donna, you can use a light flavored soda, like Sprite, or use sparkling soda water. That will work fine for you. If you don't have those either, you can just use water. They might not be as light and fluffy, but the batter will still work and will have great flavor. Let me know how it turns out for you!
Susan Selle says
I have a freezer full of jalapenos. I'm wondering if I thawed them first for this recipe if they would still turn out crispy or would they be too mushy?
Michael Hultquist - Chili Pepper Madness says
Susan, I think the recipe could work, but I think they might still be soft, as they do soften in the freezer. I think it would be worth a try. If you give it a go, I (and my readers) would love to know how it turns out for you.
Eileen Martin says
Dip and fry even when frozen.
Have fried both ways.
Claudine in Fort Worth, TX says
My husband and I absolutely love these things! They are served at a lot of places in our neck of the woods. I have looked for a suitable recipe for these and yours was the only one that even remotely resembled the bottle caps served here. Now if I could find a recipe for the jalapeno straws that are served. I wonder if I could use your recipe for the jalapeno straws?
Thank you so much for sharing your recipe. I love your website and enjoy many of the recipes.
Thank you again for sharing your recipes.
Michael Hultquist - Chili Pepper Madness says
Great, Claudine! I love it. I think you can use this same recipe for the Jalapeno Straws. Just slice the jalapenos into strips and follow the same steps. Let me know how it turns out for you!
Mela Hernandez says
I would like more batter to cover peppers how do you get it to cover it?
Michael Hultquist - Chili Pepper Madness says
Mela, the batter may seem thin, but when fried, it covers each jalapeno slice nicely. However, you can use less liquid to keep the batter thicker. Once fried, it will be slightly doughy. Let me know how it turns out for you.
Kristen @ The Endless Meal says
Bring on all the things fried and spicy! These look amazing!!
Michael Hultquist - Chili Pepper Madness says
These will surely satisfy! Thanks, Kristen!
John A. says
Too hot to Try..
Tim says
Hey Mike, this looks great. Do you think the little goodies could be put in an air fryer? Or could they be baked for a healthier version?
REPLY: Tim, you could definitely bake them, though I don't think they'll be as crispy. An air fryer should work as well, though I'm not sure if the batter would drip through the grates. Let me know how it works if you try it. -- Mike from Chili Pepper Madness.
rachiti says
Hmmm....I do pakora (chickpea flour, rice flour, Indian spices etc.) as a batter for many vegetables. I would imagine the leftover batter would work beautifully here. I never thought to deep fry jalapenos sliced like this. Thank you for the suggestion. Those "bottle caps" look delicious.
Michael Hultquist - Chili Pepper Madness says
Rachiti, I think that batter would be great!
Karly says
Need all the jalapeños!!! The spicy little guys are one of my favorite snacks all by themselves, but throw them in a deep fryer and I'm obsessed. Love these!!
Michael Hultquist - Chili Pepper Madness says
I know, I love them so much!