Succulent Saturday: Fried Edition

Fried food. It’s as American as it comes, right?

Anyway, I’m a big fan and I like nothing better than a good fried pickle. Except maybe a fried jalapeno. So when my in-laws were kind enough to gift me a deep fryer they had no intention of using, I searched ye ol’ interwebz and found this recipe for fried pickles.

All was well until mom came over and said “hey, I think fried jalapenos would be pretty good.” So I immediately adapted the recipe and never looked back. (Neither did my cholesterol.)

A word of caution: this recipe is best served when friends are over or else you will find yourself feeling a bit ill after consuming the entire recipe. I tend to make a handful at a time during NFL season so as not to overdose.

Fried Jalapenos

  • 2 cups sliced jalapenos
  • 1 cup flour
  • 1/2 teaspoon salt plus more to taste
  • 1 teaspoon black pepper plus more to taste
  • 1 egg
  • 1/2 cup buttermilk
  • 1 teaspoon Worcestershire sauce
  • 2 cups finely crushed saltines (or panko)
  • 1 teaspoon cayenne
  • Oil for frying
  • Blue cheese dressing for dipping

In a large plastic food-storage bag, mix together the flour, salt and black pepper. Place the jalapenos in the bag and shake until well coated.

Mix together the eggs with the buttermilk and Worecestershire sauce. Place the crushed saltines in a shallow dish and mix in the cayenne. In batches, dip the flour-coated jalapenos into the egg mixture and then lightly dredge in the saltines. Place cracker-coated jalapenos on a large plate or sheet. Repeat until all the jalapenos are coated.

Fire up the deep fryer to 350 degrees. Cook the jalapenos until golden brown, turning once. Depending on the size of your fryer you may have to do several batches. Drain on paper towels.

(alternatively you can heat 1/2 inch of oil on medium heat in a large large skillet)


P.S. Not liable for any artery clogging that may occur.

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