Description
Crispy Jalapeno Bottle Caps are a spicy, crunchy snack perfect for parties or game nights. Thick jalapeno rings are soaked in buttermilk, double-coated in seasoned flour and cornmeal, then fried until golden for an irresistible bite.
Ingredients
- 6–8 large fresh jalapenos (about 200g), sliced into 1/4-inch rounds
- 1 cup buttermilk (or unsweetened oat milk with 1 tbsp lemon juice for dairy-free)
- 1 cup all-purpose flour (or gluten-free flour)
- 3/4 cup yellow cornmeal
- 1 teaspoon garlic powder
- 1 teaspoon paprika (smoked or sweet)
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon baking powder
- 2–3 cups oil for frying (canola, sunflower, or peanut oil)
- Optional: 1/4 teaspoon cayenne pepper for extra heat
- Optional: 1/2 cup panko breadcrumbs (swap for half the cornmeal for lighter crunch)
Instructions
- Wash and dry jalapenos. Slice into 1/4-inch rounds. Remove seeds for less heat, or leave them in for extra spice.
- Pour buttermilk into a mixing bowl and add jalapeno slices. Toss to coat and soak for 10-15 minutes.
- In a second bowl, mix flour, cornmeal, garlic powder, paprika, salt, black pepper, and baking powder. Whisk until combined.
- Remove jalapeno slices from buttermilk (shake off excess). Dredge each slice in the flour-cornmeal mixture, pressing gently so the coating sticks. For extra crunch, double dredge: dip back in buttermilk, then coat again.
- Pour oil into a heavy-bottomed skillet or Dutch oven and heat to 350°F (175°C).
- Carefully add jalapeno slices in batches (don’t overcrowd). Fry for 2-3 minutes per batch, turning once, until golden and crispy.
- Use a slotted spoon or spider strainer to remove bottle caps. Place on paper towels or a wire rack to drain. Sprinkle with a pinch of salt while hot, if desired.
- Serve immediately with your favorite dipping sauce or as a spicy topping for burgers, tacos, or salads.
Notes
Double dredge for extra crunch. For gluten-free, use gluten-free flour and cornmeal. For dairy-free, substitute buttermilk with oat milk and lemon juice. Don’t overcrowd the pan when frying. Serve hot for best texture. To bake instead of fry, arrange coated jalapenos on a parchment-lined baking sheet, mist with oil spray, and bake at 425°F for 12-15 minutes, flipping halfway.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Cuisine: American
Nutrition
- Serving Size: About 8-10 bottle caps per serving
- Calories: 110
- Sugar: 2
- Sodium: 220
- Fat: 6
- Saturated Fat: 1
- Carbohydrates: 14
- Fiber: 2
- Protein: 2
Keywords: jalapeno bottle caps, crispy jalapenos, spicy snack, party appetizer, fried jalapenos, gluten-free option, vegetarian, game night snacks