This is a little crazy, but if you carefully pick jalapenos that won't scab your hands as soon as you touch them or turn your evening into sweaty milk-chugging hell (sounds oh so inappropriate) then you should be in the clear.
Mine ended up burning just one too many taste buds off my tongue (and I add hot sauce to everything).
WARNING: Capsaicin, the stuff that makes chilis hot, is OIL SOLUBLE. Which doesn't really help when you're deep frying them.
The batter is fantastic, in fact just deep fry some without anything and it still would make for a decent snack.
What you'll need:
- 1. 1 cup all-purpose flour
- 2. 1 teaspoon salt
- 3. 1 teaspoon ground black pepper
- 4. 1 teaspoon chili powder
- 5. 1 teaspoon garlic powder
- 6. 2 eggs
- 7. 1 cup beer
- 8. 1 cup of grated cheese
- 9. 1/2 quart vegetable oil
- 10. 2 cups sliced jalapeno peppers
- 1. Beat together ingredients 1-7 in a bowl.
- 2. Grate some cheese.
- 3. Heat up some oil (around 375F)
- 4. Wash peppers, cut a small slice into one of the sides and stick some cheese in it.
- 5. One by one, dip the peppers into the batter and into the oil. Watch out!
- 6. Fry until golden brown 'n' crispy. I just waited until some cheese started oozing out.
- 7. Dry on a plate with some paper towels.
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