Fried Jalapeno Rings

How to Make Fried Jalapeno Rings

1. 1

   Step 1: Prep the jalapeños

   Wash and dry the jalapeños, then slice off the stems and cut into 1/4- to 1/3-inch rings. Remove seeds and membranes if you want milder rings (wear gloves if handling a lot). Pat the rings thoroughly dry with paper towels so the batter adheres.

   For this step

   • 12 largeJalapeño peppers
   
2. 2

   Step 2: Make the quick batter

   In a medium bowl whisk together the all-purpose flour, cornstarch and baking powder; season with a pinch of salt and pepper to taste. Whisk in the egg and then the cold club soda (or beer) until just combined — the batter should be thick enough to coat but still a little loose. Keep the batter cold while you prepare the coating for best crisping.

   For this step

   • 3/4 cupAll-purpose flour
   • 1/4 cupCornstarch
   • 1 tspBaking powder
   • 1 largeLarge egg
   • 3/4 cupCold club soda (or very cold beer)
   
3. 3

   Step 3: Set up the coating

   Pour panko breadcrumbs into a shallow dish. Working in small batches, dip each jalapeño ring into the batter, letting excess drip off, then press into the panko to adhere a good, even coating. Place coated rings on a wire rack or tray while you heat the oil.

   For this step

   • 1 cupPanko breadcrumbs
   
4. 4

   Step 4: Heat oil and fry the rings

   Heat the vegetable oil in a deep skillet or pot to 350°F (175°C) — use a thermometer for accuracy. Fry the rings in small batches for 1 to 2 minutes per side, until golden brown and crisp, turning as needed; avoid crowding the pan. Transfer to a rack or paper towel-lined plate to drain briefly.

   For this step

   • 4 cupsVegetable oil (for frying)
5. 5

   Step 5: Make the lime-ranch dip

   In a small bowl stir together the store-bought ranch dressing with the zest of 1 lime and 1 tablespoon of fresh lime juice; taste and adjust with more juice if you like it tangier. Chill the dip for a few minutes while rings finish frying to let flavors meld; add a pinch of cayenne or chopped cilantro if desired.

   For this step

   • 1/2 cupRanch dressing (store-bought)
   • 1 mediumLime
   
6. 6

   Step 6: Serve warm

   Arrange the jalapeño rings on a platter and serve immediately with the lime-ranch dip for dunking. They’re best hot and crisp — leftovers can be reheated briefly in a 375°F (190°C) oven to regain crunch.
   

1. Wash and dry the jalapeños, then slice off the stems and cut into 1/4- to 1/3-inch rings. Remove seeds and membranes if you want milder rings (wear gloves if handling a lot). Pat the rings thoroughly dry with paper towels so the batter adheres.
2. In a medium bowl whisk together the all-purpose flour, cornstarch and baking powder; season with a pinch of salt and pepper to taste. Whisk in the egg and then the cold club soda (or beer) until just combined — the batter should be thick enough to coat but still a little loose. Keep the batter cold while you prepare the coating for best crisping.
3. Pour panko breadcrumbs into a shallow dish. Working in small batches, dip each jalapeño ring into the batter, letting excess drip off, then press into the panko to adhere a good, even coating. Place coated rings on a wire rack or tray while you heat the oil.
4. Heat the vegetable oil in a deep skillet or pot to 350°F (175°C) — use a thermometer for accuracy. Fry the rings in small batches for 1 to 2 minutes per side, until golden brown and crisp, turning as needed; avoid crowding the pan. Transfer to a rack or paper towel-lined plate to drain briefly.
5. In a small bowl stir together the store-bought ranch dressing with the zest of 1 lime and 1 tablespoon of fresh lime juice; taste and adjust with more juice if you like it tangier. Chill the dip for a few minutes while rings finish frying to let flavors meld; add a pinch of cayenne or chopped cilantro if desired.
6. Arrange the jalapeño rings on a platter and serve immediately with the lime-ranch dip for dunking. They’re best hot and crisp — leftovers can be reheated briefly in a 375°F (190°C) oven to regain crunch.